Lamb with Chimichurri




Prep Time


Cook Time

A zingy sauce brings humble lamb chops or cutlets up to dinner party standard.


  • 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


  • 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.