NZ lamb loin chops grilled pink and topped with Verde — a zesty, spicy swap for mint sauce.
Serves: 4 | Prep: 5 min | Cook: 8 min + 5 min resting
Ingredients
- 8 lamb loin chops
- 1 tbsp olive oil
- 1 tsp ground cumin
- Salt and pepper
- ½ cup The Flavorsmith Verde Green Chilli Salsa
- A few mint leaves, chopped
Method
- Rub the chops with oil, cumin, salt and pepper.
- Cook on a hot barbecue or pan 3–4 minutes each side for pink (60°C inside). Hold the fatty edge against the pan for 1 minute to render it.
- Rest 5 minutes.
- Mix the Verde and mint and spoon over the chops.
Chef's tip: Rendering the fat strip makes it crisp and golden instead of chewy.