Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, April 16, 2015

Lamb with Salsa Verde

I have been enlightened to the virtues of Salsa Verde after reading Cal Peternell’s Twelve recipes. I have always served a lot of pestos but sometimes a thinner bolder sauce is a better compliment to what you’re serving as in the case of these lamb shoulder chops.

I concocted this version out of some of my favorite go to ingredients. Finely mince or combine together in a food processor a generous handful of fresh parsley, a large clove of garlic, a couple of anchovy fillets, kosher salt, and a quarter teaspoon of red chili flakes. Then simply whisk in a half a cup of extra virgin olive oil and let sit for an hour at room temperature before serving. Barbeque season is here…be bold!

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