Lamb chops with chimichurri and potatoes
Lamb chops with their practical handle are the best friends of the with-your-fingers eater. We serve them classically with a herbaceous, spicy sauce...
- Serves: 4 persons
Ingredients
- 16lamb chops
- 1Prise of sea salt and pepper per lamb chop
- 2TL olive oil
- 1Bund of parsley, flat-leaf
- 3TL capers
- 1EL red wine vinegar
- 1EL oregano, dried
- 3TL red chili flakes
- 4cloves of garlic, chopped
- 90ml extra virgin olive oil
- 1Prise of sea salt
- 8large potatoes, waxy
- aluminum foil
Instructions
Step 1
Preheat the grill. Season the meat and potatoes on all sides with salt, pepper and olive oil.Step 2
Wrap the potatoes in aluminum foil and place in the embers.Step 3
Place all the ingredients for the chimichurri sauce in a blender and mix well. Season to taste and set aside.Step 4
Grill the lamb over a medium to high heat for approx. 3 minutes on each side until medium rare.Step 5
Arrange the meat on a plate, drizzle with chimichurri and serve with potatoes and additional sauce.Don't miss out!Sign up now for our newsletter.