Two Kind Roast Lamb with Green Homemade dipping Sauce

Greeks love Lamb. Baby lamb, whole lamb, lamb chops or Arnaki ston Fourno, ( lamb in the oven) is only some of the ideas of cooking lamb, almost on everyday basis, and this post is no exception. Lamb is exported from many countries around the world with No.1 being New Zealand and Australia following by Spain, Germany, Ireland and the UK and each country produces its own meat type and appearance. This is obvious in the looks and of course taste since lamb is a kind of meat that extremely tender and juicy because of the huge quantities of fat, kept in and around the meat.
As I said before, Greeks are huge fans of lamb and I am no exception. Living in Munich for the last 4 years now, one thing I missed the most is my father, cooking those saucing pieces of juicy lamb spit on the charcoals while my mother was serving us with fried potatoes and enormous Greek Salad.
But here is different and cooking lamb is resulting only in one way: oven.
And this recipe here no exception, since my 2 type of lamb chops are roasted in the oven for only 35 minutes and although were still delicious, I have also added a home made – easy to make – green dipping sauce for that boost taste.

Ingredients:

SALSA VERDE | GREEN DIPPING SAUCE:

10g Mint leaves or a handful of dry mint

10g of parsley leaves or a small bunch

10g of chives or a small bunch 10g of coriander or a small bunch

the zest of 1 lemon

2 gloves of garlic

90 g (and as much as it takes for a juice dip) of virgin olive oil

50g of capper in olive oil

FOR THE LAMB:

2 racks of lamb or approximately 500g lamb chops

 

Directions:

LEVEL OF COOKING: BEGINNER – RECIPE: EASY – TIME IN THE KITCHEN: 45 minutes
Nutritional facts per Per 100g:
Calories: 294c | Total Fat: 21g | Cholesterol: 97mg | Iron:10%

COOKING THE LAMB:

  1. Pre-heat oven at 200c. The reason the oven should be higher than usual is to create a crisp crust on the outside fast while keeping the inside pink. Lamb is served rare to medium – rare that is why 20 minutes will be enough.
  2. Salt and pepper and add dry mint on the lamb ad place in a baking rack.
  3. Place the meat in the oven and allow to cook while making the salsa Verde.

GREEN DIPPING SAUCE:

Place all ingredients a small process and process for only a few seconds. Open the processor and check the sauce. If is not process well or if is thick add more olive oil and process only for 1-2 seconds more. Set aside and when the meat is ready, serve together. 

 

TIPS FOR THE “VERDE” { GREEN }  TIP:

The green dip is made with lots of green herbs and not only, since the mixing of the herbs will give the taste we are looking for. So go ahead and try mixing all the below herbs. Make sure your herbs are fresh, washed and well dried.

  • Chives
  • Fresh mint
  • Dill
  • Parsley
  • CorianderBut fresh herbs are not only was is needed for the verde dip since key ingredients like:
  • Plenty of virgin olive oil
  • Fresh Lemon juice 
  • Garlic 
  • Cappers
    Are what is all about!

DON’T:

Over – process the Verde Salsa { Green dip} in your processor, since it will loose taste, look flat and messy and has a big chance of feeling bitter…!!

 

FEEL FREE:

To use a handful of dry mint, if you don’t have fresh one and to also sprinkle the meet on top, along with salt.