Name: Lamb Chops with Greens and Sorrel Salsa Verde
Yield: 4 Servings
Ingredients: 8 1 1/2-2"-thick lamb loin chops (about 3 pounds); Kosher salt, freshly ground pepper; 2/3 cup sorrel or spinach leaves; 1/3 cup mint leaves; 1/3 cup parsley leaves; 1 tablespoon finely grated lemon zest; 1 teaspoon crushed red pepper flakes; 5 garlic cloves, thinly sliced, divided; 1/3 cup plus 2 tablespoons olive oil; 4 ounces king oyster or maitake mushrooms, cut into 1/2" pieces; 1 shallot, thinly sliced; 1 bunch mustard greens, ribs and stems removed, leaves torn into pieces; 1 tablespoon white balsamic vinegar; 1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)

Lamb Chops with Greens and Sorrel Salsa VerdeChristopher Testani

Recipe information

Yield
4 Servings

Ingredients

8 1 1/2-2"-thick lamb loin chops (about 3 pounds)

Kosher salt, freshly ground pepper

2/3 cup sorrel or spinach leaves

1/3 cup mint leaves

1/3 cup parsley leaves

1 tablespoon finely grated lemon zest

1 teaspoon crushed red pepper flakes

5 garlic cloves, thinly sliced, divided

1/3 cup plus 2 tablespoons olive oil

4 ounces king oyster or maitake mushrooms, cut into 1/2" pieces

1 shallot, thinly sliced

1 bunch mustard greens, ribs and stems removed, leaves torn into pieces

1 tablespoon white balsamic vinegar

1 tablespoon fresh lemon juice (add up to 3 tablespoons total if using spinach)

Preparation

Step 1
Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.
Step 2
Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.
Step 3
Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8–10 minutes. Let lamb rest at least 10 minutes.
Step 4
While lamb is resting, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate.
Step 5
Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper.
Step 6
Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.
Step 7
Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.