Grilled Lamb Chops with Chimichurri Salsa Grilled Lamb Chops with Chimichurri Salsa

Grilled Lamb Chops with Chimichurri Salsa

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Try grilled lamb chops with chimichurri salsa to spice up your week. 

Preparation: 15 mins 
Cooking: 5 mins

Ingredients to serve 4

  • 8 to 12 small lamb cutlets
  • 1 small onion (or ½)
  • 1 clove of garlic
  • 8 sprigs of flat-leaf parsley
  • 100ml olive oil
  • 3 tbsp Xerès (sherry) vinegar
  • 1 tsp dried oregano
  • 1 tsp grated lemon zest
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp ground cumin
  • a pinch of ground piri piri
  • salt and pepper
  • Put the onion, garlic, parsley, oil, vinegar, lemon zest and all the herbs and spices in a food processor. Blitz until you have a finely chopped salsa. Season to taste.
  • Put the chops in a small bowl and coat all over with a small amount of the salsa.
  • Cover and leave to marinate for at least 1 hour in the fridge.
  • Transfer the remaining salsa from the processor to a small bowl, cover and leave to rest in the fridge
  • Remove chops and remaining salsa from the fridge ahead of time
  • Grill the lamb chops on a prepared barbecue or under a preheated moderate grill for 6-8 mins on each side.
  • Serve with jacket potatoes, a side salad and the remaining salsa

Tip: You can replace half (or even all) the parsley with coriander. Try using picante pimentón (a spicy Spanish paprika) instead of normal paprika and the piri piri.

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