Basil & Mint Salsa Verde for Lamb Chops

Method

  1. Wash basil and mint leaves. Pat dry with paper towel
  2. Start cooking lamb loin chops to preferred meat doneness and rest before serving.
  3. While meat is resting, create Salsa Verde* by placing basil and mint leaves in food processor, with lemon juice, chunky basil dip, red wine vinegar and olive oil.
  4. Pulse for 30-60 seconds or until just combined.
  5. Drizzle over lamb chops and serve with roasted cherry tomatoes and lemon wedge.
  6. *Salsa Verde will last up to 4 days in the fridge

To serve: Lemon wedge and small bunch of roasted cherry tomatoes on the vine

Recipe: created by Jeanette, ALDI Test Kitchen