Lamb Chops & Chimichurri
Method
- Mix all of the ingredients for the chimichurri together, season well and set aside.
- Preheat your BeefEater BBQ to a high heat. Drizzle the lamb with the oil and season well. Turn the heat down to medium-high and cook the lamb for 1 min on each side, then for another 2 mins each side until cooked through. Allow to rest on a board, loosely covered with foil for 3 minutes.
- After the lamb has rested, slice on the diagonal and arrange on a serving board or plate and drizzle over the chimichurri. Scatter over the feta and pomegranate seeds to serve and enjoy!
Ingredients
- 12 lamb cutlets or chops
- ½ tbsp olive oil
- 50g feta, crumbled
- 40g pomegranate seeds
For the chimichurri
- 20g fresh flat leaf parsley, finely chopped
- 20g fresh coriander, finely chopped
- ½ garlic clove, grated
- ½ small red onion, finely chopped
- 1 small red chilli, finely chopped
- 2 ½ tbsp extra-virgin olive oil
- 1 ½ tbsp white wine vinegar
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