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15 minutes
4 peopleAbout this dish
Lamb chops served with brown rice and a chimichurri of parsley, mint, garlic and red wine vinegar. The sauce also has oregano, olive oil and Espelette pepper. Chimichurri is an Argentine and Uruguayan sauce for grilled meat, and mint is not part of the classic version, but it suits lamb. Chop the herbs finely by hand, which gives the sauce its texture.
Ingredients
Preparation
Rinse and finely chop the mint and parsley.
Cook the rice according to the package instructions. Drain at the end of cooking.
Meanwhile, season the lamb chops with salt and pepper.
In a hot pan, add a drizzle of olive oil and brown the chops for 4 minutes on each side over medium heat, until golden. Set aside.
Prepare the sauce by mixing the grated garlic, mint, parsley, Espelette pepper, oregano, red wine vinegar and olive oil. Season with salt and pepper and mix.
Serve the chops with the rice, then pour the chimichurri sauce over the top. It's ready!
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