Lamb with Chimichurri
4
Serves
-
Prep Time
-
Cook Time
A zingy sauce brings humble lamb chops or cutlets up to dinner party standard.
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Ingredients
- 8 lamb chops or cutlets
- Garlic salt and ground black pepper, to taste
- 2 teaspoons cooking oil
- 50–75g feta – crumbled
- Rosemary sprigs, to serve
Red Chimichurri
- 2 roasted red capsicums – from a jar
- 6 pitted black olives
- 1 shallot – diced
- 2 cloves garlic – chopped
- A small handful of fresh thyme
- A small handful of fresh mint
- A small handful of fresh oregano
- 1 tablespoon red wine vinegar
- A pinch of chilli flakes
Method
- To make the Red Chimichurri, blitz all the ingredients in a food processor. Transfer to a serving ramekin and set aside.
- To prepare the lamb, season on both sides with garlic salt and pepper.
- Heat the oil in a pan and cook the lamb for 4–5 minutes each side, or to your liking.
- Serve with the Chimichurri, feta and rosemary.