CHIMICHURRI LAMB CHOPS
INGREDIENTS:
8 lamb loin or rib chops
Salt & black pepper
2 Tbls olive oil
Chimichurrri Marinade
1 cup fresh parsley, finely chopped
3 garlic cloves, minced
1 small red chilli, finely chopped
1 tsp dried oregano
1/2 tsp paprika
1/4 cup olive oil
2 Tbls red wine vinegar
Juice of 1/2 lemon
1 tsp honey
Salt & pepper, to taste
METHOD:
- In a bowl, combine parsley, garlic, chilli, oregano, paprika, olive oil, vinegar, lemon juice, honey, salt, and pepper. Mix until vibrant and glossy.
- Pat lamb chops dry and season lightly with salt and pepper.
- Pour over most of the marinade, reserving a few spoonfuls for serving later.
- Massage well into the chops and marinate for: At least 30 minutes, Ideally 2–4 hours in the fridge.
- Heat a grill pan, braai, or skillet over medium-high heat.
- Cook chops for: 3–4 minutes per side for medium. Longer if preferred well done.
- Baste lightly with leftover marinade while cooking. Rest chops for 5 minutes.
- Spoon reserved chimichurri-style sauce over the lamb before serving.
