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Lamb chops with fig and pistachio salsa

A quick autumnal dish

Ingredients:

  • 3tbsp olive oil
  • 12.5g parsley
  • 1 clove garlic, crushed
  • 12tsp salt
  • 8 lamb chops

Salsa:

  • 140g figs, cut into 1cm cubes
  • 50g pistachios, roughly chopped
  • 10g dill, roughly chopped
  • 12.5g parsley
  • 2 tbsp olive oil
  • 1/2 lemon, zest and juice

Method:

  1. In a large bowl, combine the oil, parsley garlic, salt and plenty o black pepper. Add he lamb, mix well, then cover and chill for at least an hour
  2. In a bowl mix all the ingredients fro the salsa (except lemon zest); season and set aside. Put a frying pan over high heat. Once smoking hot and the lamb and fry for 4-5 minutes on each side. Lower the heat once you have an even sear o all cut sides. Transfer to a plate to rest fro 5 minutes. Soon over the salsa and scatter over the lemon zest