Lamb chops with Chimichurri sauce
Originally from Argentina, this herb sauce tastes excellent with grilled or barbecued meat.
This recipe originally appeared in House & Garden magazine
60g flat-leaf parsley
6 tablespoons Extra-virgin olive oil
1 clove garlic
1 large red chilli, deseeded
1 tablespoon mild red wine vinegar
2 tablespoons lemon juice
12 lamb chops
- Finely chop the parsley and oregano, put in a bowl and cover with the oil.
- Very finely chop the garlic and chilli and add them to the herbs with the vinegar and lemon juice.
- Season with salt and pepper and mix well. Set aside for 10 minutes for the flavours to combine.
Sprinkle the chops with salt and pepper and heat a griddle pan or barbeque. Cook for a few minutes on each side so the meat is well browned but the flesh is still pink inside. Rest for 5 minutes in a warm place. Serve the chops with vegetables and lots of the Chimichurri sauce spooned over the top.
Serve with: Courgettes, aubergine and peppers, chargrilled and dressed with Extra-virgin oil and lemon.