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LAMB CHOPS WITH CHIMICHURRI

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 cloves garlic, minced
Zest of 1 lemon
1 tbsp sherry vinegar
¼ tsp sugar
 
LAMB:
12 lamb chops

Directions

Preheat the oven to 200°C.

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

Drizzle the lamb with Olive Oil and season with Lamb or Roast Rub, Sea Salt and Black Pepper. 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.

 

Tip: Loin of lamb chops or sliced rack of lamb chops will give you the most succulent and tender result. Ask your butcher to trim off excess fat and to clean the bones if using a rack of lamb.

Ingredients

CHIMICHURRI:
50g parsley, stalks removed
2 sprigs of mint
1 tbsp thyme, stalks removed
1 mild red jalapeño, deseeded
3 cloves garlic, minced
Zest of 1 lemon
1 tbsp sherry vinegar
¼ tsp sugar
 
LAMB:
12 lamb chops

Directions

Preheat the oven to 200°C.

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

Drizzle the lamb with Olive Oil and season with Lamb or Roast Rub, Sea Salt and Black Pepper. 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.

 

Tip: Loin of lamb chops or sliced rack of lamb chops will give you the most succulent and tender result. Ask your butcher to trim off excess fat and to clean the bones if using a rack of lamb.

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