Lamb Chops with Greens and Sorrel Salsa Verde

Perfectly grilled lamb loin chops served with sautéed mustard greens and mushrooms, topped with a vibrant sorrel and herb salsa verde. This elegant dish combines tender meat with fresh, bright flavors.

4 servings

1 hr 45 min

Published October 4, 2025

Ingredients

•8 piece lamb loin chops
•1 to taste kosher salt and pepper
•⅔ cup sorrel or spinach leaves
•⅓ cup mint leaves
•⅓ cup parsley leaves
•1 tablespoon finely grated lemon zest
•1 teaspoon crushed red pepper flakes
•5 cloves garlic
•⅓ cup olive oil
•4 ounces king oyster or maitake mushrooms
•1 piece shallot
•1 bunch mustard greens
•1 tablespoon white balsamic vinegar
•1 tablespoon fresh lemon juice

Cooking Instructions

1.
Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.
60 min
2.
Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.
10 min
3.
Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8-10 minutes. Let lamb rest at least 10 minutes.
20 min
4.
While lamb is resting, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate.
4 min
5.
Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper.
6 min
6.
Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.
5 min
7.
Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.

Ingredients

•8 piece lamb loin chops

•1 to taste kosher salt and pepper

•⅔ cup sorrel or spinach leaves

•⅓ cup mint leaves

•⅓ cup parsley leaves

•1 tablespoon finely grated lemon zest

•1 teaspoon crushed red pepper flakes

•5 cloves garlic

•⅓ cup olive oil

•4 ounces king oyster or maitake mushrooms

•1 piece shallot

•1 bunch mustard greens

•1 tablespoon white balsamic vinegar

•1 tablespoon fresh lemon juice

Cooking Instructions

Pat lamb dry; season with salt and pepper. Let sit at room temperature 1 hour.

60 min

Meanwhile, puree sorrel, mint, parsley, lemon zest, red pepper flakes, about 1 garlic clove, and 1/3 cup oil in a blender, scraping down sides as needed, until mixture is smooth. Season salsa verde with salt and pepper; set aside.

10 min

Prepare grill for high heat (or heat a grill pan over high). Grill chops, turning every 2 minutes or so, until well browned and beginning to char and a thermometer inserted into the thickest part registers 125°, 8-10 minutes. Let lamb rest at least 10 minutes.

20 min

While lamb is resting, heat remaining 2 tablespoons oil in a large skillet over medium-high. Cook mushrooms, tossing occasionally, until well browned, about 4 minutes. Transfer to a large plate.

4 min

Reduce heat to medium and add shallot and remaining garlic to skillet. Cook, stirring occasionally, until shallot is softened and starting to brown, about 2 minutes. Add greens; season with salt and pepper. Cook, stirring occasionally, until wilted and bright green, about 2 minutes. Return mushrooms to skillet and toss to combine. Stir in vinegar; season with salt and pepper.

6 min

Stir lemon juice into salsa verde; taste and adjust seasoning with salt and pepper. Serve lamb chops over mustard greens with salsa verde.

5 min

Do ahead: Salsa verde (without lemon juice) can be made 1 day ahead. Cover and chill. Add lemon juice before serving.