Argentinian Chimichurri Lamb Cutlets
Recipe Courtesy - Faranak Irani
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