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Lamb Chops & Chimichurri

Lamb Chops & Chimichurri

Recipe Difficulty

Easy

Serves

2

How Long Does It Take

40 minutes

    • 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
    1. Mix all of the ingredients for the chimichurri together, season well and set aside.
    2. 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.
    3. 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!