Traditional recipes

Parsley salsa verde with lamb recipe

Parsley salsa verde with lamb recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb

This fresh salsa verde is a really exciting addition to the lamb - having a pots of living herbs means you can throw this together anytime!


Sussex, England, UK

2 people made this

IngredientsServes: 4

  • 2 tablespoons extra virgin olive oil
  • Zest and juice of 1 lemon
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon capers, roughly chopped
  • 4 lamb leg steaks

MethodPrep:10min ›Cook:6min ›Ready in:16min

  1. Mix together the oil, lemon zest and juice, fresh herbs and capers. Season well and chill.
  2. Barbecue or pan fry the leg steaks for 4-6 minutes, turning once, or until cooked to your liking.
  3. Top the lamb with salsa verde.

To serve

Serve with new potatoes tossed with a little butter and chopped fresh, living parsley.

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

This is so easy to make but so delicious. I'm still using fresh herbs from our garden in Brittany at the beginning of December so I can't resist this. A super recipe, thank you so much.-04 Dec 2017


  • 450g long grain rice
  • 5 tablespoons olive oil
  • 1 red onion, peeled and finely chopped
  • 3 garlic cloves, peeled and chopped
  • 1 lemon
  • 4 teaspoons fresh rosemary, chopped
  • 650ml hot chicken stock
  • 8 New Zealand lamb cutlets or chops
  • 3 anchovy fillets
  • 3 cornichons or small gherkins
  • 1 teaspoon baby capers
  • 2 large handfuls fresh flat leaf parsley
  • Rocket salad, to serve

Put the rice in a bowl and cover with water. Set aside.

Heat 1 tablespoon of the oil in a heavy-based saucepan and saute the onion and 2 of the garlic cloves for a few minutes until softened. Add the drained rice, grate in the lemon zest and stir in the rosemary until all combined.

Pour over the boiling stock, bring to a very, gentle simmer, cover and cook on the lowest heat for 16-18 minutes, until all the liquid is absorbed. Turn the heat off and leave covered whilst you cook the lamb.

Season the cutlets well and grill for 3-4 minutes each side or until cooked to your liking. Cover with foil and leave to rest for 2-3 minutes.

Meanwhile make the salsa: whiz together the remaining garlic clove, the anchovies, cornichons, capers, and parsley, with the juice of half the lemon and the remaining 4 tablespoons of olive oil in a food processor (or use a pestle and mortar). Season and set aside.

Season the rice and separate the grains with a fork and serve with the cutlets. Spoon over the salsa and enjoy with a rocket salad.

Cook's tip: It is important to taste and season the salsa for the right balance of flavours as you may want to add a touch more lemon juice to get the right acidity.

*All information included in this recipe has been provided by New Zealand Lamb.


Grilled Lamb Sirloin with Salsa Verde

Crookes and Jackson

In South Africa, rump is used to describe the sirloin of a lamb, the tender strip of flesh connecting the leg to the loin. “While legs of lamb are more traditional at a braai,” says Cape Town butcher Andy Fenner, “think of it like a large steak, with one lean side and one that’s nice and fatty. The rump is more manageable, and just as tasty.” Fenner scores the fatty side in a crosshatch pattern so the seasonings can penetrate deep into the meat. “Season it for 3 to 5 hours before cooking to draw the moisture out and get a good sear,” he says. Then pair it with a fresh, acidic salsa verde.

In Cape Town, summer means braai—the unifying tradition of good, old-fashioned, gather-round-the-fire barbecue

Lamb Rump with Salsa Verde

Reviews

After all the raves, I was expecting more, but this salsa verde was no better than so-so. It also makes a heck of a lot, easily enough for eight people, instead of four. It was a shame to waste all those expensive pistachio nuts, but most of this went in the trash.

Such a great recipe, easy & full of flavor. Made this a couple of times and everyone loves it

Really delicious! We loved the pistachio mint sauce and used pork loin chops. Super simple and straightforward recipe and quite yummy.

This is a terrrific recipe and I will definitely make it again. The Salsa Verde is outstanding. Reminds me a bit of tabbouleh. Served this with a simple tomato-basil salad and risotto.

First time I have ever left a review on Epicurious. mostly because nothing has ever moved me to do so. This recipe is outstanding, a #10 all the way! Served it tour our gourmet friends last evening. breaking my rule about cooking a new dish for company. but they would give me an honest answer. Bought the rack of lamb at Costco. BBQ's whole rib cage(s) till 130 degrees. Served 1/2 rack plated with the Pistachio sauce draped over the ribs the baby leaf lettuce,sliced oranges, pomegranate seeds salad on side and sweet potato fries (475 degrees for 22 min). It was a gorgeous plate and made a spectacular impression. Ribs were medium rare, juicy and delicious.

Excellent recipe - elegant but simple. I served the lamb on a bed of mixed baby greens with pomegranate seeds and fresh mandarin orange slices. Had a side of baked sweet potato fries (great with the sauce). My husband found the sauce very powerful and used it sparingly on the lamb.

Made it tonight and it was very good. Used salted pistachios that I shelled myself - a bit of a pain, reduced the salt to compensate. Rave reviews from the family.

The Salsa Verde was spectacular! It went beautifully with the lamb chops but I imagine it would go well with steak as well.

I made this recipe last week and followed to the letter with the exception that I didn't have parsley so substituted purple basil and it was a hit. Served it with a Caprese salad.

Made this tonight to go with our grilled lamb chops. No pistachios, so I used roasted slivered almonds and it was delicious. Also substituted green onion for shallots.

I cooked this last night and it was one of the best meals I've cooked (that I can remember). I sautéed the shallots for just 20 seconds or so with some olive oil as my fiancé isn't a big raw onion fan. Also we love garlic so I did 3 cloves instead of 1. The pistachio "paste" turned out fabulous - very brite, salty, and vibrant. I served this on the side as opposed to on top because the flavor was very strong, though not over powering with the chops. I seared the lamb chops over med-high heat in my le creuset for 3 mins on each side, with the lid on (each piece was 2 chops thick). Keeping the lid on created just enough of an oven for the lamb to come out perfectly medium after sitting for 8-10 minutes. I accompanied with a sweet potato, covered in olive oil and salt to crisp up the skin that I cooked for about 1 hr 15 mins on 425. The salt from the potato was a perfect compliment to the savory lamb and bright pistachio paste. I will certainly cook this again. Easy, delicious, and relatively affordable if you can find the lamb on sale.


Boneless Leg of Lamb with Garlic, Rosemary, and Salsa Verde

When it comes to grilling lamb, most people naturally gravitate toward chops—though they can be on the pricey side. Anya showed us that a whole boneless butterflied leg of lamb (lamb shoulder also works well) is killer on the grill. She serves it with an Italian-style salsa verde that’s so good, we’d eat it with a spoon.

1 leg of lamb, deboned and butterflied

2 tablespoons roughly chopped thyme leaves

1 bunch Italian parsley, large stems removed

1 small bunch fresh basil, large stems removed

¾ cup extra-virgin olive oil

2 teaspoons red wine vinegar

1 teaspoon red pepper flakes

1. To make the salsa verde, place the eggs in a small saucepan and cover with cold water. Bring to a boil, cover, remove from the heat, and let stand for 9 minutes. Transfer to an ice-water bath and, when cool enough to handle, peel. Cut the eggs in half and remove the yolks (the whites can be discarded or eaten as a cook’s snack).

2. In a food processor, combine the egg yolks, parsley, basil, olive oil, capers, vinegar, red pepper flakes, and salt. Process until smooth.

3. Let stand at room temperature for at least 1 hour before serving. The sauce will keep, refrigerated, for up to 2 days let it come to room temperature before serving.

4. Meanwhile, remove the lamb from the fridge toss with a good glug of olive oil, crushed garlic cloves, and thyme leaves and season generously with salt and pepper. Let sit at room temperature for at least 1 hour.

5. Light the charcoal (we highly recommend a chimney) 20 to 30 minutes before you want to start cooking. When all the coals are glowing and have an ashy exterior, dump them on one side of the grill for indirect cooking.

6. Place lamb on the hot side of the grill and cook for 5 minutes, then flip and cook for another 5 minutes. Move to the cooler part of the grill and cook for 15 to 20 more minutes, or until thermometer reads 125°F for medium-rare (the temperature will rise to 135°F as it rests).

7. Remove, let rest for at least 10 minutes, slice, and serve with the salsa verde.


Ingredients

Step 1

Season lamb generously with salt and pepper let it sit out at room temperature while you prepare the rub.

Step 2

Using spice mill or mortar and pestle, coarsely grind fennel seeds and red pepper flakes. Transfer to a small bowl and mix in garlic and 3 Tbsp. oil. Evenly rub lamb all over with spice mixture, making sure to work it into every nook and cranny.

Step 3

Preheat oven to 300°. Heat remaining ¼ cup oil in a large heavy skillet over medium. As soon as oil is hot and shimmering, add lamb to skillet and cook, carefully pouring off fat as needed into a small bowl (reserve it), until golden brown all over, 3–5 minutes per side. The goal here is to cook out some of the excess fat while you brown the meat, so it’s important to maintain a moderate heat to keep the meat from getting dark before the fat can melt out. If the oil looks really dark or tastes burned, discard it and use olive oil in the next step.

Step 4

Trim tops from carrots and set aside for making the salsa verde. Scrub carrots, pat dry, and scatter along the outer edges of a large rimmed baking sheet. Place seared lamb in the center. Pour reserved fat and any fat still in skillet (don’t forget to scrape out the crispy bits stuck to the bottom of the pan) over carrots, season with salt and pepper, and toss to coat.

Step 5

Roast lamb and carrots until an instant-read thermometer inserted into the center of leg registers 135° for medium-rare, 75–90 minutes. Transfer lamb to a cutting board and tent with foil let rest 20 minutes. Leave oven on.

Salsa Verde and Assembly

Step 6

While the lamb is resting, transfer carrots to a platter, then carefully pour any juices from the baking sheet into a small bowl (you should have about ¼ cup if you don’t, top off with olive oil). Transfer carrots back to baking sheet and pop back into oven. Roast 5 minutes to reheat.

Step 7

Meanwhile, finely chop reserved carrot tops to make ½ cup discard remaining tops. Place in a small bowl and mix in parsley, chives, lemon juice, pan juices, and 2 Tbsp. oil. Season with salt and pepper and more lemon juice if needed.

Step 8

Remove twine from lamb and slice about ½" thick (but you can really go as thick or thin as you would like). Arrange on a platter and serve with warm roasted carrots and salsa verde alongside.


Ingredients

  • A small bunch of heather
  • 4 x 200g lamb steaks
  • Sea salt and freshly ground black pepper
  • For the salsa verde
  • Small bunch of mint, leaves picked and chopped
  • 1 garlic clove, crushed
  • 2 tbsps nonpareille capers
  • Small bunch of flat-leaf parsley, chopped
  • 4 anchovies, chopped
  • Zest and juice of 1 lemon
  • 50ml rapeseed or olive oil
  • For the ratatouille
  • 50ml rapeseed or olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1 courgette, diced
  • 1⁄2 aubergine, diced
  • 1 red pepper diced
  • 4 tomatoes, diced
  • Small bunch of basil, torn

Grilled Lamb with Salsa Verde

In a large bowl, stir together the capers, parsley, scallions, mint, lemon juice and peel, olive oil, and 1 teaspoon red pepper flakes until blended. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside.

Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.

Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130°F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.

Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.


Grilled Lamb Chops With Italian Salsa Verde

Start to Finish: 30 minutes

Ingredients:

  • Four 3 ½ ounce organic, grass-fed lamb cutlets
  • 3 large handfuls of fresh parsley, mint and basil (thick stalks removed)
  • 1 tablespoon of high-quality capers, rinsed and dried
  • 4 anchovy fillets, rinsed and dried
  • 4 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons raw apple cider vinegar
  • 2 garlic cloves (optional)
  • 4 cups kale or cabbage
  • 1 tablespoon grass-fed ghee

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Recipe Summary

  • One 1/2-inch-thick slice (2 ounces) of rustic boule or other hearty bread
  • 3/4 cup extra-virgin olive oil, plus more for brushing
  • 1 cup lightly packed parsley
  • 1 cup lightly packed arugula
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • Black pepper
  • 16 lamb rib chops

Light a grill or preheat a grill pan. Brush the bread with olive oil and grill over high heat, turning occasionally, until burned, about 4 to 5 minutes. Let cool, then tear into small pieces. Transfer to a food processor and pulse into fine crumbs. Add the parsley, arugula, lemon juice, capers, crushed red pepper and 2 tablespoons of water and pulse to a paste. With the machine on, gradually add the 3/4 cup of olive oil until incorporated. Transfer the salsa to a bowl season generously with salt and black pepper.

Light a grill or preheat a grill pan. Season the lamb chops with salt and black pepper. Grill over high heat, turning once, until lightly charred and medium-rare, about 6 minutes total. Transfer to a platter and serve with the salsa verde.