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

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

Method

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.

Recommend this recipe