Jul 13 2026
Restaurants›Cathédrale Restaurant›Lamb Chops Recipe

Lamb Chops Recipe

Inspired by Cathédrale Restaurant
Time40m
Serves4

Merguez, Niçoise Olives, Rainbow Swiss Chard, Salsa Verde

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Ingredients

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Main Ingredients

Salsa Verde

Method

Preparation

  1. 1

    Prepare the Salsa Verde

    In a food processor, combine parsley, basil, capers, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning to taste.

  2. 2

    Cook the Merguez

    In a skillet over medium heat, cook the merguez sausage until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Cooking the Lamb Chops

  1. 3

    Sear the Lamb Chops

    In the same skillet, add a little olive oil if necessary. Season the lamb chops with salt and pepper. Sear them for 3-4 minutes on each side for medium-rare, adjusting the time for desired doneness.

  2. 4

    Sauté the Swiss Chard

    Add the rainbow swiss chard to the skillet and sauté for 2-3 minutes until wilted. Add the Niçoise olives and the cooked merguez back to the skillet. Mix well and heat through.

Serving

  1. 5

    Plate the Dish

    Serve the lamb chops on a plate topped with the merguez, olives, and sautéed swiss chard. Drizzle with salsa verde before serving.

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