Roasted Lamb Chops with Chimichurri
Very easy
Hannah
Hannah

Roasted Lamb Chops with Chimichurri

4 minutesPrep time

10 minutesCook time

868 cal.Per serving

Ingredients for 1

Côtes d'agneau

2

Côtes d'agneau

Brown rice (long grain)

70 g

Brown rice (long grain)

Mint (fresh)

1/10 bunch

Mint (fresh)

Cilantro (fresh)

1/10 bunch

Cilantro (fresh)

Mild chile powder, ground (Espelette)

1/2 pinch

Mild chile powder, ground (Espelette)

Red wine vinegar

1 tsp

Red wine vinegar

Garlic

1/2 clove

Garlic

Oregano (dried)

1 pinch

Oregano (dried)

Olive oil

2 tbsp

Olive oil

Utensils

Stovetop, Frying pan, Pot (small)

recipe

  • Step 1
    Rinse, dry & roughly chop the mint & cilantro.
  • Step 2
    Heat the rice according to package instructions. Drain once cooked through.
  • Step 3
    In the meantime, season the lamb chops all over with salt & pepper.
  • Step 4
    Heat a drizzle of oil in a pan over medium-high heat. Add lamb chops and cook for 4 minutes on each side, until fully cooked and golden. Set aside.
  • Step 5
    Prepare the chimichurri sauce by mixing the grated garlic, mint, cilantro, chili powder, oregano, red wine vinegar, olive oil, salt & pepper.
  • Step 6
    Serve the lamb chops over a bed of steamy rice. Drizzle chimichurri on top & enjoy!