Argentinian style lamb chops with chimichurri by the ‘No Waste Chef’, Maurice Mc Geehan
Known as the ‘No Waste Chef’, Maurice Mc Geehan who has over 25 years’ experience in kitchens across the world, explores essential ways to minimise food waste and maximise the use of every produce that comes into our kitchens, creating more menu options and reducing waste.
His zero-food waste ethos is seen across his kitchens for years, where healthy food is produced in-house, with as many Irish ingredients as possible, using and supporting local producers such as Hugh Maguire, to highlight the quality and diversity of the ingredients from our country.
Argentinian style lamb chops with chimichurri
- 12 Lamb loin chops
- Salt & freshly ground black pepper
For the marinade
- 200ml Olive oil
- 4 Shallots chopped
- ½ bunch Mint chopped
- 5 Cloves of garlic chopped
- 50g Thyme stalks removed
- 50g Oregano chopped
- 1 tbl Cumin seeds crushed with the back of the knife
- 20g Cracked black pepper
- ½ tsp Chilli powder
- 4 tbl Brown sugar
For the chimichurri
- 100g Flat leaf parsley chopped
- 150g fresh oregano chopped
- 3 Cloves garlic crushed
- 200g Scallions finely sliced
- 4 Red chillies finely chopped
- 200ml Red wine vinegar
- 100ml Lemon juice
- 100ml Red wine vinegar
- 200ml Olive oil
- HPS & freshly ground black pepper
- First prepare the marinade by blending all the marinade ingredients in a blender, Place the lamb into a container and add the marinade to the lamb. Make that all the marinade in massaged into every part of the lamb then cover and leave in the fridge for 24.
- For the chimichurri combine all the ingredients together in a medium-sized bowl and mix well.
- The chimichurri can be made ahead of time, but should be kept in the fridge and is best if used within two days.
- The next day remove the lamb from the fridge and leave at room temperature for one hour then fire up the BBQ.
- Remove any excess marinade from the lamb and make sure that the coals evenly distributed. when the BBQ is ready to go season the cutlets with a little salt and place the lamb on cook for about ten minutes on each side if you like your lamb a little more well-done cook for 15 minutes in each side.
- Remove from the BBQ and place on a platter for 15 minutes to rest and let and let all that lovely juiciness stay in the meat. To serve spoon some of the chimichurri over each cutlet and serve with a nice salad and a squeeze of lime.
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