Grilled Lamb Chops with Tomato Salsa

Grilled Lamb Chops with Tomato Salsa -Candy Coated Culinista

Grilled Lamb Chops with Tomato Salsa -Candy Coated Culinista

Friday May 17th is Food Revolution Day. For those of you that don’t know this is Jamie Oliver’s brain child. It is a campaign to get people better connected to their food so they can live longer and healthier lives. Learning essential cooking skills will make people more aware of what they are eating and want to cook for themselves instead of eating pre-packed food, which in turn will help fight the growing obesity rate. To celebrate the day I made one of my favourite dishes from Jamie Oliver.

I altered the recipe a bit as I made this at the last minute. I roasted the baby potatoes and aromatics. Please give the recipe below a try, his picture is mouth-watering.

From Jamie Oliver

For more info go to

Yield/Serving: 2

Difficulty level is: Medium

• 4 – 4oz lamb loin chops
• 2 ripe tomatoes
• 12 oz potatoes
• 6 oz French beans
• 4 Scallions
• 1 small bunch of basil
• 1 lemon
• 1 tbsp milk
• White wine vinegar
• Extra virgin olive oil
• Olive oil
• Sea salt
• Black pepper

1. Half fill the medium saucepan with cold salted water and place on a high heat. Peel the potatoes, cut any larger ones in half and drop into the pan.
2. When the water boils, reduce to a medium heat and cook for about 15 to 20 minutes, or until the potatoes are cooked through.
3. Meanwhile lay the lamb chops on a piece of parchment paper, sprinkle with a pinch of salt and pepper and finely grate over the zest of the lemon. Squeeze over a little bit of juice and drizzle with a little olive oil.
4. Cover the chops with the parchment paper and bash them with the base of a saucepan until flattened to just under ½ inch thick and seasoning is well stuck.
5. Thinly slice the scallions. Halve the tomatoes, squeeze out and discard the seeds then finely chop with the scallions and basil (stalks and all), mixing as you go.
6. When you’ve got a good salsa consistency, add a splash of vinegar, a lug of extra virgin olive oil and pinch of salt and pepper then chop and mix a few more times before scraping into a small bowl.
7. Make your table look respectable – get the flatware, salt and pepper and drinks laid out nicely. Clean your cutting board and knife.
8. When the potatoes are done, drain them in a colander and leave to steam dry for a couple of minutes. Add the milk to the empty pan, tip the potatoes back in and mash until smooth and creamy.
9. Have a taste and season with salt and pepper, then cover with a lid to keep war. Fill and boil the kettle.
10. Place a grill pan on a high heat. Fill the small saucepan with boiling water, add a pinch of salt and place on high heat.
11. Trim the green beans, and once the water is boiling, drop them into pan. Cook the green beans for about 4 minutes, or until just cooked through but not squeaky.
12. Meanwhile cook the lamb chops on the hot grill pan for about 2 minutes on each side, or until golden brown and done to your liking. You may need to do this is batches.
13. When the beans are done, drain the colander and divide between your plates along with the potatoes. Add two hot delicious chops to each plate, drizzle the salsa over the top and serve.

Please Enjoy

Review & Thoughts
Mr. C. and I enjoyed this recipe a lot. He even mentioned it to someone in passing because he liked this recipe so much. This is a great date night dish as it is a little fanciful, but also has a homey feel too.

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