Argentinian Chimichurri Lamb Cutlets

Recipe Courtesy - Faranak Irani

Lamb Cutlets that will melt in your mouth

To prep
1 hr
To cook
1 hr
Level
Medium
Servings
3

Ingredients

16 NZ Premium Lamb Cutlets (chops)
For Chimichurri Sauce
3/4 of a cup water
1 tablespoon of flaky sea salt
8 large cloves of garlic (peeled)
1 cup fresh,flat leaf Italian parsley leaves, very finely chopped
1 cup fresh oregano, very finely chopped
2 tablespoons chilli flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Salad
2 Eggplant, sliced into 2cm rounds
4 large zucchini, sliced diagonally
¼ cup toasted pine nuts
75g feta cheese
400g cherry tomatoes, roughly chopped (200g each of red and yellow tomatoes if you can get them)
Dressing for Salad:
1 Tblspn chives, finely chopped
1 tblspn basil, finely chopped
1 tsp balsamic vinegar
1 tsp Chilli flakes
2 tsph fresh chopped /minced garlic
1 tspn zest of fresh lime
2 tblspn extra virgin olive oil
Seasoning of salt and freshly ground pepper .

Method

Chimichurri sauce: Bring water to a boil in a small saucepan , add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and place in a medium bowl with the parsley, oregano and chilli flakes. Whisk in the vinegar, then the olive oil followed by the salted water. Transfer into an air tight jar/bottle. Let the flavour infuse overnight. This sauce will keep in the fridge for a fortnight ..

Marinate the Lamb in the Chimichurri Sauce for atleast an hour. Cook the lamb on a sizzling hot barbeque or hot grilling pan approx 5 minutes on each sides

Serve with Roasted Eggplant and Feta Salad