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50g parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1 mild red jalapeño, deseeded
3 garlic cloves, crushed
Zest of 1 lemon
1 tbsp sherry vinegar
¼ tsp sugar
NOMU Sea Salt

12 lamb chops
NOMU Sea Salt
NOMU Black Pepper


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.

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