Name: Grilled Lamb Chops with Chimichurri Sauce
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 90 g fresh parsley, packed; 90 g fresh coriander, packed; ½ teaspoon fine sea salt; 1 small shallot, chopped; 3 garlic cloves, chopped; 60 ml rice vinegar; 160 ml olive oil; 1 teaspoon dried oregano; ¼ teaspoon chilli flakes; 6 lamb loin chops; 60 ml chimichurri sauce; Vegetable oil

Grilled Lamb Chops with Chimichurri Sauce

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

Chimichurri Sauce

90 g fresh parsley, packed
90 g fresh coriander, packed
½ teaspoon fine sea salt
1 small shallot, chopped
3 garlic cloves, chopped
60 ml rice vinegar
160 ml olive oil
1 teaspoon dried oregano
¼ teaspoon chilli flakes

For the Lamb Chops

6 lamb loin chops
60 ml chimichurri sauce
Vegetable oil

Method:

For the Chimichurri Sauce

Place fresh herbs, salt, shallot, and garlic in food processor and pulse several times, scrapping down the sides of the bowl, until finely chopped. Add the vinegar and process for a few seconds. With the machine running, slowly add the oil. Stir in the dried oregano and chilli flakes.

For the Lamb

Remove lamb from refrigerator, place in a food storage bag with 60ml chimichurri sauce, coat chops well and let sit at room temperature for 30 minutes while the grill heats.
Prepare barbecue for direct heat and preheat to medium (about 200°c). Oil the grates.
Grill chops 3-4 minutes per side or until cooked to liking. Let rest for 5 minutes before serving with the rest of the chimichurri sauce.

Nutrition

N/A

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