Peppered Lamb & Mint Salsa

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  • Serves: 4 Servings
  • Prep Time: 10 mins
  • Cooking: 10 mins
  • Total Time: 20 min

Christina here, I know this is technically Nathan's recipe but I can't help myself. I’d put this mint salsa on my breakfast cereal if I could- I love it THAT much. As someone who doesn’t indulge in hearty meats or sauces, the fact that I silently sat through this meal climbing higher and higher in satisfaction with every bite means its AMAZING. I kid you not. For me, give it a go.



Cut the lamb into small strips and thin steaks. I took a photo of the lamb we used so you can use it as a comparison while shopping. You can really use any lamb cut you like, but these were boneless and had very little fat on them.

Lean Lamb

Season your lamb steaks with olive oil, salt and pepper. Using a skillet on medium-high, sear the lamb on each side & corner so that the entire outer layer is browned. Ours were so thin that they cooked through to medium perfectly just by searing them, but if yours are thicker or you are using shanks on the bone, you might need to bake them at about 350 for 10 minutes after you sear them to ensure they are done.

Peppered Lamb Cooking

Using a food processor, combine your parsley, mint, green onion, lemon juice, chili pepper flakes, olive oil, a shake of salt and lots of black pepper. Process until a beautiful green salsa forms.

Top your lamb with the mint salsa and serve very hot! Enjoy!

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