AFRICAN STYLE LAMB CHOPS WITH CHIMICHURRI

YOU WILL NEED

LAMB

  • 16 EA Lamb Chops/Cutlets
  • Olive Oil Extra Virgin
  • ½ PACK SERENGETI GOURMET SEASONING
  • ½ TSP Sea Salt
  • ⅛ TSP Black Pepper

CHIMICHURRI

  • 50 G Parsley, stalks removed
  • 2 SPRIGS Mint
  • 1 TBSP Thyme, stalks removed
  • 1 EA Red Chili, seeds removed
  • 3 CLOVE Garlic crushed
  • ½ CUP Olive Oil Extra Virgin
  • 1 EA Lemon, zested
  • 1 TBSP Sherry Vinegar
  • ¼ TSP Sugar
  • ⅛ TSP Seas Salt

RUSTIC FRIES

  • 4 EA Potatoes (large)
  • ¼ TSP Sea Salt
  • ¼ TSP Black Pepper
  • Olive Oil Extra Virgin

 

TO MAKE

 

Preheat the oven to 200°C.

To make the sauce, finely chop the parsley, mint, thyme, and chilies. Combine the garlic, Extra Virgin Olive Oil, lemon zest, vinegar and sugar and set aside for the flavours to infuse. Season with Sea Salt.

Wash and cut the potatoes leaving the skin on into 1 cm fries. Place the fries onto a lined oven tray and season with salt and pepper and drizzle with extra virgin olive oil. Toss to coat, the bake until tender. 25-30 minutes.

While the potatoes cook, drizzle the lamb with Extra Virgin Olive Oil and season with Sea Salt, Black Pepper and SERENGETI GOURMET SEASONING.

Heat an ovenproof pan over high heat and sear the chops on both sides until nicely browned. Place the pan in the preheated oven for 5-10 minutes until nicely cooked to your liking. Remove the pan from the oven and allow to rest for 5 minutes.

Serve with chimichurri sauce and rustic potato chips.

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