heritage foods
Bacon-wrapped Loin Chops with Salsa Verde, Employees Only in NYC, Chef Julia Jaksic

Lamb is just another meat that plays well off a cured bacon. The salsa verde cuts the pork fat and brightens the loin chops. Chef Julia’s simple recipe calls for some eye-balling.


Sliced bacon
Romney lamb loin chops
One lemon
Olive oil


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

Salsa Verde:
Chop equal parts shallot, garlic and anchovies and combine with double the amount of chopped parsley.

Mix the chopped ingredients with the zest of one lemon and drizzle with olive oil.