Argentinian Chimichurri Lamb Cutlets

Argentinian Chimichurri Lamb Cutlets

Recipe Courtesy - Faranak Irani
0 0 1810

Lamb Cutlets that will melt in your mouth

  • To prep

    1 hr
  • To cook

    1 hr
  • Level

    Medium
  • Servings

    3
  • 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
Recipe By

MafrinFounder, Zoroastrian Connection

IT Expert, Globe Trotter,
Founder, Zoroastrian Connection,
www.zoroastrianconnection.com
Co-Founder, Aambee Limited,
www.aambeesoft.co.uk

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