by TasteFood
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TasteFood's Notes:
Expand8 lamb loin chops Ask a question about this ingredient
4-5 tablespoons extra-virgin olive oil, divided Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
1 cup chopped fresh mint leaves Ask a question about this ingredient
1/2 cup chopped Italian parsley leaves Ask a question about this ingredient
3 spring onions, green parts only, finely sliced Ask a question about this ingredient
3 anchovy filets, rinsed and minced Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
1 tablespoon capers, rinsed, chopped Ask a question about this ingredient
2 teaspoons finely grated lemon zest Ask a question about this ingredient
1/4 teaspoon crushed red pepper flakes Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
Flageolet beans - optional (recipe below) Ask a question about this ingredient
Arrange lamb in one layer in a deep dish or pan. Coat with 2 tablespoons olive oil. Sprinkle on all sides with salt and pepper. Let rest at room temperature while you prepare the Salsa Verde.
Ask a question about this stepCombine mint, parsley, green onions, anchovies, garlic, capers, lemon zest and crushed red pepper in a bowl. Gently toss to blend well.
Ask a question about this stepMix 2 tablespoons olive oil, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper together in a small bowl. Pour over the salsa. Toss to combine.
Ask a question about this stepHeat a cast iron grill pan or a skillet with 1 tablespoon olive oil over medium-high heat. Add lamb in one layer. Brown on both sides, turning once, about 6 minutes for medium rare. Remove from pan. If serving with flageolet beans, spoon beans into center of plate. Arrange lamb over beans. Top with Lemon Mint Salsa Verde.
Ask a question about this step2 cups flageolet beans, picked over and rinsed Ask a question about this ingredient
1 head of garlic, halved horizontally Ask a question about this ingredient
1 onion, peeled, quartered Ask a question about this ingredient
1 carrot, peeled, cut in large chunks Ask a question about this ingredient
3 thyme sprigs, tied in cheesecloth Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
salt Ask a question about this ingredient
1 tablespoon extra-virgin olive oil Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
2 tablespoons chopped Italian flat leaf parsley Ask a question about this ingredient
Place the beans in a large pot. Add enough cold water to cover the beans by 2 inches. Bring to a boil; boil one minute. Turn off heat. Cover and let beans sit at room temperature for one hour. Drain and rinse.
Ask a question about this stepPlace drained beans, garlic, onion, carrot, thyme and bay leaf in a large pot. Add enough cold water to cover by 3 inches. Bring to a boil; reduce heat and simmer until beans are tender, 1-2 hours, depending on age of beans. Remove from heat. Stir in one teaspoon salt. Let beans cool in liquid. (Beans can be prepared one day in advance. Refrigerate in cooking liquid.)
Ask a question about this stepTo serve, drain beans, reserving liquid. Discard vegetables, thyme and bay leaf. Heat one tablespoon olive oil in skillet over medium heat. Add garlic and saute until fragrant, 30 seconds. Add beans and cook, stirring to coat until beans are heated through. Season with salt and pepper. Add 1/2 cup reserved liquid and heat over medium-low heat. Before serving, stir in chopped parsley.
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Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
