The combination of warm North African spices and a herby chimichurri makes these lamb chops truly delicious.
16 lamb chops, fat trimmed
olive oil
10ml ground coriander
5ml salt
5ml black pepper, ground
Sauce:
3 cloves garlic, minced
83ml fresh parsley, finely chopped
83ml fresh basil leaves, finely chopped
10ml red wine vinegar
7,5ml paprika
5ml salt
10ml ground coriander
2,5ml black pepper
83ml olive oil
Take the chops from the refrigerator at least one hour before barbecuing them.
Brush each chop with some of the olive oil.
Add the ground coriander, salt and pepper to a small bowl, mix through and season the chops with the dry mixture, pressing lightly onto the meat for the seasoning to adhere.
Pack the seasoned meat into a large baking tin, cover and leave to rest for 30 minutes.
Prepare your fire.
In the meantime add the sauce ingredients to a bowl and whisk together. Put the sauce aside.
Cook the meat on direct, high heat, 3 – 5 minutes in total, turning once.
Remove the lamb chops from the fire and spoon the chimichurri sauce onto it.
Serve warm.
My Whisk and I 