Bacon-wrapped Loin Chops with Salsa Verde by Chef Julia Jaksic of Employees Only, NYC

In Chef Julia’s recipe, lamb plays well off the cured bacon while the salsa verde cuts the pork fat and brightens the loin chops. It’s simple, delicious, and totally satisfying!

Ingredients

Sliced bacon
Romney lamb loin chops
Shallot
Garlic
Anchovies
Parsley
One lemon
Olive oil

Directions

1. Trim lamb chops of any excess fat.
2. Wrap bacon around loin chops covering as much of the meat as possible and secure the bacon with toothpicks.
3. Bake on a sheet pan at 400°F until bacon is crispy, at that point the lamb should be perfectly cooked.

Salsa Verde:
1. Chop equal parts shallot, garlic and anchovies and combine with double the amount of chopped parsley.
2. Mix the chopped ingredients with the zest of one lemon and drizzle with olive oil.

 

julia-jaksicJulia Jaksic is the Executive Chef Employees Only. Her Croatian-American roots continue to inspire her charcuterie and her appreciation for local and seasonal ingredients.

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