Mint—rather than traditional parsley—makes this gremolata herb sauce a perfect pairing for lamb.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
- 1 bag yellow-fleshed baby potatoes scrubbed
- 1 teaspoon grated lemon zest
- 8 lamb chops (about 450 g total), trimmed
- 2 tablespoons finely chopped fresh mint
- 2 cloves garlic minced
- 1 tablespoon grated lemon zest
MethodIn large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain. Transfer to bowl; toss with lemon zest, 1 tsp olive oil and a pinch each salt and pepper.
Mint Gremolata: Meanwhile, in small bowl, whisk together mint, garlic, 2 tbsp olive oil, the lemon zest and a pinch each salt and pepper; set aside.
Rub lamb chops with 1 tsp olive oil; sprinkle with a pinch each salt and pepper. In large skillet over medium heat, cook lamb chops until golden brown and instant-read thermometer inserted in centre reads 145F (63C) for medium-rare, about 8 minutes. Top lamb with gremolata; serve with potatoes.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 382 mg
- Sugars 1 g
- Protein 14 g
- Calories 290.0
- Total fat 14 g
- Potassium 692 mg
- Cholesterol 26 mg
- Saturated fat 3 g
- Total carbohydrate 29 g
- Iron 16.0
- Folate 11.0
- Calcium 32.0
- Vitamin A 1.0
- Vitamin C 35.0