PREP: 25 mins
COOK: 10 mins
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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 a little in advance. Grill the lamb cutlets on a barbecue or in a grill pan.
Serve immediately with the sauce, steamed jacket potatoes and salad.
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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