Marinated and grilled lamb with roasted mushrooms, salsa verde

By SandyC

Ingredients

• 8 chops or 1 crown roast
• 1 cup olive oil
• 2 cloves garlic, crushed
• 1 shallot, thinly sliced
• 1 bunch mint, coarsly chopped
• 1 bunch basil, coarsly chopped
• 1 TBSP coriander seeds
• 1 TBSP cumin seeds
• zest of 1 lemon
• Kosher salt
• Fresh ground pepper
• 1 pound of mixed gourmet mushrooms, cut into equal sized pieces
• 1 strip of bacon, cut into small pieces
• 4 TBSP olive oil
• 1 Shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• Kosher salt
• Fresh ground pepper
• Zest of 1 lemon
• 1 TBSP champagne or white wine vinegar
• 2 TBSP unsalted butter
• 2 TBSP chopped parsley
• 2 TBSP choped basil
• 1 cup high quality, Extra Virgin olive oil
• 1 shallot, finely minced
• 1 clove garlic, finely minced
• 1 tsp red pepper flakes or crushed dried chili
• 1 TBSP sherry vinegar
• zest and juice of 1 lemon
• 1/2 cup finely minced mint
• 1/2 cup finely minced parsley
• 1/2 cup finely minced basil
• 1 TBSP finely minced fresh oregano

Details

Servings 1
Adapted from today.msnbc.msn.com

Preparation

Step 1

For the lamb: Season the lamb chops with kosher salt and fresh ground pepper. Combine the remaining ingredients in a large roasting pan, add the chops and coat thoroughly with marinade. Cover with plastic wrap and refrigerate for 4 hours.

For the mushrooms: In a large saute pan or dutch oven, heat the olive oil over medium heat and cook the bacon until browned, about 4 minutes. Add the mushrooms and saute vigorously for 5 minutes until nicely browned. Add the shallot, garlic and reduce the heat to medium-low and deglaze with the vinegar, then add the butter and season with salt and fresh pepper. Finish with lemon zest and chopped herbs. Can be served right away or reheated and served.

For the salsa verde: Add ingredients together.

To finish: Pre-heat grill or grill pan over medium-high heat and brush with oil. Remove lamb chops from the marinade and pat dry with a paper towel. Grill chops for 3 minutes per side for medium rare. Serve on top of pan-roasted mushrooms with a drizzle of salsa verde.