In collaboration with Tasty Easy Lamb.
Bring a taste of the Argentine summer to your table with these South American inspired grilled lamb chops with chimichurri sauce.
I don’t know about you, but this winter seems to be dragging on forever. I can’t remember the last time I saw the sun for any length of time, although we have been fortunate to have not experienced too many gales so far. It just feels so very dark and overcast!* (Edit – just after I wrote this post we had two glorious days of sun!)
Saying that, it’s noticeably not pitch black at four pm any more, and daylight is now appearing as the children head off to school. They days most definitely are getting longer, and I’m dreaming of summer and al fresco dining.
Chimichurri sauce is a staple accompaniment to grilled meats served in Argentina where they have no shortage of bright, warm sunny summer days to dine outdoors. Traditionally it is made with chopped parsley, minced garlic, oregano, olive oil, red pepper flakes and vinegar, but for my Argentine inspired version I’ve used fresh coriander and lemon juice, plus the whites of a few spring onions. Many recipes call for the addition of shallots or onions but I wanted a milder flavour.
It’s really simple to make too. You can either finely chop everything by hand and mix it together in a bowl, or pop it into a small food processor as pictured below. Take care not to process it too much though as you don’t want a puree, you just want a coarse, but uniform, consistency.
The resulting vibrant green sauce tastes like summer on a plate, a welcome flavour sensation on these dark winter days that remind you of brighter summer memories.
Leave your chimichurri sauce to develop in flavour, preferably overnight in the fridge if you remember in advance, but a half an hour will do. Serve with grilled meats, such as grilled (or oven roasted) lamb chops.
Lamb is such a versatile and easy to prepare meat. We often think of lamb as a Sunday roast only sort of ingredient, but it really can make for a quick and easy midweek meal like this recipe. Loin chops, pictured, take only a few minutes to cook on either side if grilling, or you can just pop them in the oven to roast.
For a really simple meal (and I make this frequently) just arrange your loin chops in a single layer in a roasting tin, surround in peeled and roughly chopped carrots, sweet potato, beetroot, onions and a few whole garlic bulbs cut in half (leave the paper on). Drizzle with oil, season with salt and pepper and roast for 45 minutes; a quick and easy one pan meal that the whole family will eat!
Lamb loin chops work perfectly well for this dish, but if you wanted to jazz things up a bit and impress some dinner guests you could always ask your local butcher to trim some lamb cutlets. For a more sophisticated meal serve these chops with the chimichurri sauce and a quinoa salad. For a simple midweek dinner serve with chunky oven chips and a side salad.
What’s your favourite way to serve lamb chops? Let me know in the comments!
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SHOP THIS POST
Zyliss Easy Pull Manual Food Processor
Personalised Initial Monogrammed Chopping Board
Global Ni 11 cm Santoku Knife
Wooden Serving Board from Aurora Lerwick
Kitchen Craft Woven Vinyl Placemat
Wooden Lemon Juice Extractor
Rupert Blamire Olive Oil Decanter
Coco Wood Serving Spoon
This is a commissioned recipe for Tasty Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.