Name: Lamb Chops With Chimichurri
Ingredients: CHIMICHURRI; 50g parsley, stalks removed; 2 sprigs of mint; 1 tbsp thyme, stalks removed; 1 mild red jalapeño, deseeded; 3 garlic cloves, crushed; ½ cup NOMU Extra Virgin Olive Oil; Zest of 1 lemon; 1 tbsp sherry vinegar; ¼ tsp sugar; NOMU Sea Salt; LAMB; 12 lamb chops; NOMU Extra Virgin Olive Oil; 1 tbsp NOMU Lamb Rub or Roast Rub; NOMU Sea Salt; NOMU Black Pepper

Lamb Chops With Chimichurri

CHIMICHURRI

50g parsley, stalks removed

2 sprigs of mint

1 tbsp thyme, stalks removed

1 mild red jalapeño, deseeded

3 garlic cloves, crushed

½ cup NOMU Extra Virgin Olive Oil

Zest of 1 lemon

1 tbsp sherry vinegar

¼ tsp sugar

NOMU Sea Salt

LAMB

12 lamb chops

NOMU Extra Virgin Olive Oil

1 tbsp NOMU Lamb Rub or Roast Rub

NOMU Sea Salt

NOMU Black Pepper

DIRECTIONS

Preheat the oven to 200°C.

To make the sauce, finely chop the parsley, mint, thyme and chillies. Combine the garlic, NOMU Extra Virgin Olive Oil, lemon zest, vinegar and sugar and set aside for the flavours to infuse. Season with NOMU Sea Salt.

Drizzle the lamb with NOMU Extra Virgin Olive Oil and season with NOMU Sea Salt, Black Pepper and NOMU Lamb Rub or Roast Rub. Heat an ovenproof pan over high heat and sear the chops on both sides until nicely browned. Place the pan in the preheated oven for 5-10 minutes until nicely cooked to your liking. Remove the pan from the oven and allow to rest for 5 minutes.

Serve with chimichurri sauce and rustic potato chips.