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Lamb with Mint Salsa Verde

By Chef John Ash

Salsa verde is a classic Mediterranean condiment flavored with anchovies, capers, and herbs. The rich flavors partner nicely with seared, medium rare lamb chops. This recipe is a perfect match for the Sonoma-Cutrer Russian River Pinot Noir.

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    Serves 8

    Total Time 1 hour

    Prep Time 15 minutes

    Difficulty Level Medium


    8, 1-inch thick lamb loin chops

    3/4 c extra-virgin olive oil (salsa verde)

    2 c loosely packed fresh mint leaves, finely chopped (salsa verde)

    1/2 c flat-leaf parsley leaves, finely chopped (salsa verde)

    2 tbsp finely chopped fresh tarragon leaves (salsa verde)

    2 tbsp drained capers, roughly chopped (salsa verde)

    1/8 tsp crushed red chile flakes or to taste (salsa verde)

    6 oil-packed anchovy filets, drained and finely chopped (salsa verde)

    1 clove garlic, finely chopped (salsa verde)

    2 tbsp extra-virgin olive oil (lamb)

    Kosher salt and freshly ground black pepper (lamb)


    1. Put lamb into a small baking dish, rub with 2 tablespoons oil and season well with salt and pepper; set aside to let rest for 30 minutes. Meanwhile, make the salsa verde: Combine mint, parsley, tarragon, capers, chile flakes, anchovies, and garlic in a medium bowl. Drizzle in remaining oil while stirring with a fork to make the salsa verde and set aside.

    2. Heat oven to 425°. Over medium high heat, heat a heavy ridged grill pan. Add loin chops and cook until nicely browned and marked on one side. Turn over and place pan in preheated oven and cook to desired temperature, 6–8 minutes for medium rare for loin chops.

    3. Rib chops will take only 4 minutes or so to reach medium rare. Transfer lamb to a platter. Stir sauce and drizzle over chops, reserving some of the sauce to serve on the side.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

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