Wednesday, July 20, 2016

Chimichurri Lamb. Easy Tasty Fun*

A traditional Sunday roast, rich Greek moussaka, a warming bowl of Irish Stew. They'd all be nothing without delicious, tasty lamb.  It's not just for special occasions or celebration meals - there's a multitude of lamb cuts which are quick, simple and very easy to cook.  Given how busy our lives have become, anything which gives us a chance to create something delicious in moments has to be worth a try.

You're right, mint is the perfect partner for lamb but I promise you that it's much more versatile than that.  Create your own lambtastic recipes like Lamb Tagliata with Spinach or Pilau Rice with Lamb.  My favourite recipe is BBQ-friendly and ridiculously easy to create - whizz up the fragrant sauce in a food processor, marinade the lamb in the fridge for a while and it's ready to grill.  Dinner in mere minutes for 4 hungry people.

Lamb Cutlets with Chimichurri Sauce

8 - 12 Lamb Cutlets
1 small Onion, peeled & quartered
1 clove of Garlic, peeled
8 sprigs of Flat Leaf Parsley, destalked
1 tsp dried Oregano
½ tsp dried Thyme
½ tsp Smoked Paprika
½ tsp ground Cumin
Pinch of ground Piri-Piri
Zest of 1 unwaxed Lemon
100 ml Olive Oil
3 tbsp Sherry Vinegar
A generous pinch each of Salt and Pepper

Whizz everything but the lamb together in a food processor (using the knife blade) for about 60 seconds until well mixed.  That's your Chimichurri sauce made.

Coat the lamb cutlets in about 2 tbsp of the sauce, place in a sealed plastic bag & refrigerate for at least an hour.  Decant the Chimichurri sauce into a bowl, cover tightly with cling film and refrigerate also. 

About 15 minutes before you want to eat, remove the sauce from the fridge and heat your griddle pan or BBQ.  Cook the lamb cutlets for about 2-3 minutes on each side until pink in the middle (30 seconds longer if you like your meat a little more well done).

Rest the lamb for a few moments before serving with new potatoes and green salad.  Douse liberally with the remaining Chimichurri sauce and devour with your fingers.

You can swap the parsley for coriander if you prefer.  Also, you can prepare everything the night before and keep the marinaded lamb & sauce in the fridge.  The flavours will only improve!

*Brought to you in partnership with Tasty Easy Lamb

No comments:

Post a Comment