May 21st, 2014
By LeeAnne Wright
Photography by Maya Visneyi
Preheat oven broiler and set rack 6–8 inches from element.
To make mint salsa, chiffonade cilantro and mint, then place in a medium bowl. Add red pepper, half of the green onion, garlic, vinegar, lemon juice and zest, chili flakes and olive oil to bowl and stir to combine. Set aside.
Season lamb chops with salt and pepper and place on a rack set atop a sheet pan. Broil lamb for 4 minutes per side or until an instant-read thermometer inserted into the thickest part registers 120ºF for medium-rare (the temperature will increase while resting). Transfer lamb to a cutting board, cover loosely with foil and let rest 10 minutes.
While lamb is resting, set a sauté pan over high heat; add zucchini, snow peas and 2 tablespoons water, and cover with lid. Let vegetables steam, shaking pan to ensure they cook evenly, for 3 minutes; sprinkle in remaining green onion. Transfer vegetables to individual plates, top with a lamb chop, drizzle with mint salsa verde and serve.
Nutrients per serving 668 calories, 48 g fat, 62 mg calcium, 138 mg sodium, 9 g carbohydrates, 3 g fibre, 45 g protein. Excellent source of vitamins B12, C, E and K, riboflavin, niacin, folate, iron, magnesium, phosphorus, potassium, selenium and zinc; source of fibre, calcium, omega-3 and omega-6.