Lamb Cutlets with Chimichurri Sauce

I have joined with Bord Bia to support the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Lamb is grass-fed and raised outdoors across Ireland and the rest of Europe and sheep farming supports the local economy and communities.

 

Visit trylamb.ie or follow the campaign on Facebook and Instagram for all things European lamb.

 

PREP: 25 mins

COOK: 10 mins

 

Serves 4

8 to 12 lamb cutlets

1 small onion

1 clove of garlic, peeled and crushed

8 sprigs of flat-leaf parsley

1 level tsp dried oregano

½ tsp dried thyme

½ tsp paprika

½ tsp ground cumin

a pinch of ground piri piri

1 level tsp grated lemon zest

100 ml olive oil

3 tbsp sherry vinegar

salt and pepper

▪ Roughly chop the onion (around 75 g) and place in a food processor. Add the garlic, herbs, spices, lemon zest, oil and vinegar. Blitz until you have a finely chopped sauce. Season to taste.

▪ Coat the lamb cutlets in a small amount of this mixture. Cover everything (bowl of chimichurri and meat) and leave to rest for at least 1 hour in the fridge.

▪ Take the sauce and the lamb out of the fridge in advance of cooking. Grill the lamb cutlets on a barbecue or in a grill pan.

▪ Serve immediately with the sauce, steamed jacket potatoes and salad.

▪ Chef’s Tip

You can replace half (or even all) the parsley with coriander. Try using picante pimentón (a spicy Spanish paprika) instead of normal paprika and the piri piri.

 

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