LambLoin880x400 LambLoin520x400

Lamb Loin Chops with Salsa Verde

Serves 4

50 min


1. Mix together the capers, parsley, scallions, mint leaves, lemon juice and peel with oil with 1 teaspoon of red pepper flakes in a large bowl; and blend.

2. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside.

3. 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 remaining 1 teaspoon red pepper flakes all over lamb.

4. 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.

5. Spray the grill rack with non-stick spray and prepare the grill at a medium-high heat. Grill the lamb turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.

6. Arrange the lamb chops on a platter. Serve the remaining salsa verde alongside.

View & Add Reviews


Black Pepper
1.5 tsp freshly ground
Add to list
Centra Fresh Irish Lamb Loin Chops
6 -
Add to list
Centra Fresh Mint
0.5 - chopped
Add to list
Centra Lemon
0.5 Jar juice of
Add to list
Centra Lemon
2 tsp grated peel
Add to list
Centra Olive Oil
1 Jar extra virgin
Add to list
Centra Scallions
0.33 Jar chopped
Add to list
1 tbsp minced
Add to list
0.5 Jar chopped
Add to list
Red Pepper Flakes
2 tsp
Add to list
3.5 tsp coarse
Add to list
Salted Capers
0.25 Jar soaked for 30 minutes, coarsely chopped
Add to list
Add all to shopping list

Ideas to go

Sweet or savoury?

Check out our bright new range of Centra Own Brand products and offers 

CT Pasta snackpot