The traditional chimichurri recipe is made without mint. But adding
some mint it becomes the perfect sauce for lamb or white meat.
Ingredients:
8 lamb loin chops about 1 ½ inch tick
2 tablespoons olive oil
3 cloves garlic
1 cup fresh parsley
1 ½ cup fresh mint
3 tablespoons white wine vinegar
½ cup olive oil
½ teaspoon salt
¼ teaspoon crushed red pepper
Method
Sprinkle all side of the lamb chops with salt according to taste.
Finely chop the parsley, mint and garlic. Transfer to a bowl and stir in the salt, crushed red pepper and white wine vinegar.
Stir in the olive oil and let sit for 30 minutes to marinate.
Heat
the 2 tablespoons olive oil in a pan over medium high heat. Place the
lamb chops in the pan and cook for about 3 minutes on both side (until
browned). Then quickly sear the bone edges and the fatty.
Once
the lamb chops are seared, reduce the heat and continue to cook to cook
according to your taste (for me lamb is better when medium to medium
rare).
Then transfer the lamb chops to a plate and cover with a
foil. Allow to rest for 10 minutes. Then drizzle the lamb chops with the
mint chimichurri sauce and serve.
