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Lamb with Chimichurri Salsa Lamb with Chimichurri Salsa

Lamb 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
Ingredients

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

Method
  • 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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