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Lamb chops with fig & pistachio salsa

Lamb chops with fig & pistachio salsa

Tara Wigley's quick and easy, gluten free herby salsa is also incredibly good with smoked mackerel, or serve with grilled halloumi for a vegetarian alternative.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook10 mins
  • Total time35 mins
  • Pluschilling + resting

Ingredients

  • 3 tbsp olive oil
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • 1 clove/s garlic, crushed
  • ½ tsp fine salt
  • 8 English lamb loin chops

Salsa

  • 140g pack Speciality Figs, halved and cut into 1cm cubes
  • 50g pistachios, lightly toasted and roughly chopped
  • ½ x 20g pack dill, fronds roughly chopped
  • ½ x 25g pack flat leaf parsley, leaves finely chopped
  • 2 tbsp olive oil
  • ½ x 1 unwaxed lemon, zest and juice

Method

  1. In a large bowl, combine the oil, parsley, garlic, salt and plenty of black pepper. Add the lamb, mix well, then cover and chill for at least an hour (or overnight).

  2. In a bowl, mix all the ingredients for the salsa (except the lemon zest); season and set aside. Put a griddle or frying pan over a high heat. Once smoking hot, add the lamb (discard the marinade) and fry for 4-5 minutes on each side; lower the heat to medium-low once you have an even sear on all cut sides. Transfer to a plate to rest for 5 minutes. Spoon over the salsa and scatter over the reserved lemon zest. This makes a delicious meal with steamed new potatoes and a rocket salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,136kJ/ 756kcals

Fat

61g

Saturated Fat

21g

Carbohydrates

4.8g

Sugars

4.3g

Fibre

2.2g

Protein

44g

Salt

1g

Rating details

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Overall rating (5/5)

5 out of 5 stars1 rating