Lamb chops with chimichurri and potatoes

Name: Lamb chops with chimichurri and potatoes
Cook time: T01:00
Yield: 4
Ingredients: 16 lamb chops; 1 Prise of sea salt and pepper per lamb chop; 2 TL olive oil; 1 Bund of parsley, flat-leaf; 3 TL capers; 1 EL red wine vinegar; 1 EL oregano, dried; 3 TL red chili flakes; 4 cloves of garlic, chopped; 90 ml extra virgin olive oil; 1 Prise of sea salt; 8 large potatoes, waxy; aluminum foil

Recipe

Meat

Grilling and BBQ

Lamb chops with their practical handle are the best friends of the with-your-fingers eater. We serve them classically with a herbaceous, spicy sauce and potatoes from the embers.

The Editors

Cooking time: 1 hour

ingredients for the chops

ingredients for the chops
Ingredients (4 servings)
16		lamb chops
1	pinch	of sea salt and pepper per lamb chop
2	teaspoon(s)	olive oil

ingredients for the chimichurri

ingredients for the chimichurri
Ingredients (4 servings)
1	bunch	of parsley, flat-leaf
3	teaspoon(s)	capers
1	tablespoon(s)	red wine vinegar
1	tablespoon(s)	oregano, dried
3	teaspoon(s)	red chili flakes
4		cloves of garlic, chopped
90	ml	extra virgin olive oil
1	pinch	of sea salt
8		large potatoes, waxy
		aluminum foil

Preheat the grill. Season the meat and potatoes on all sides with salt, pepper and olive oil.
Wrap the potatoes in aluminum foil and place in the embers.
Place all the ingredients for the chimichurri sauce in a blender and mix well. Season to taste and set aside.
Grill the lamb over a medium to high heat for approx. 3 minutes on each side until medium rare.
Arrange the meat on a plate, drizzle with chimichurri and serve with potatoes and additional sauce.

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The Editors

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