Lamb Chops with Chimichurri Salsa Lamb Chops with Chimichurri Salsa

Lamb Chops with Chimichurri Salsa

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Quick? Check. Healthy? Check. Tasty? Check. These spicy Lamb chops will add a little zing in to your mid-week meals.

Preparation: 15 mins 
Cooking: 5 mins

Serves 4

8 to 12 small lamb chops

1 small onion, chopped

1 clove of garlic, crushed

8 sprigs of flat-leaf parsley

100ml rapeseed or olive oil

3 tablespoon Xerès (sherry) vinegar

1 level teaspoon grated lemon zest

1 level tsp dried oregano

½ teaspoon dried thyme

½ teaspoon ground paprika

½ teaspoon ground cumin

a pinch ground piri piri seasoning

Salt and pepper

  • Put the onion, garlic, parsley, oil, vinegar, lemon zest and all the herbs and spices in a food processor. Blitz until you have a finely chopped salsa. Season to taste.
  • Put the chops in a small bowl and coat all over with a small amount of the salsa.
  • Cover and leave to marinate for at least 1 hour in the fridge.
  • Transfer the remaining salsa from the processor to a small bowl, cover and leave to rest in the fridge.
  • Remove chops and remaining salsa from the fridge ahead of time.
  • Grill the lamb chops on a prepared barbecue or under a preheated moderate grill for 6-8 mins on each side.
  • Serve with jacket potatoes, a side salad and the remaining salsa.

Chef's Tip:

You can replace half (or even all) the parsley with coriander. Try using picante pimentón (a spicy Spanish paprika) instead of normal paprika and the piri piri seasoning.

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