Lamb chops with chimichurri

LAMB CHOPS WITH CHIMICHURRI

Portions : 4 - Preparation : 10 minutes - Cooking time : 25 to 30 minutes

Ingredients

• 1 rack of lamb, cleaned and degreased
• 60 ml (4 tablespoons) cooking oil
• 250 ml (1 cup) prepared Chimichurri sauce
• salt and pepper to taste

Chimichurri

• 500 ml (2 cups) fresh coriander leaves
• 500 ml (2 cups) fresh parsley leaves
• 250 ml (1 cup) olive oil
• 2 garlic cloves, chopped
• 1 small red pepper, chopped (seeds removed)
• 60 ml (4 tbsp.) red wine vinegar
• 60 ml (4 tbsp.) lime juice
• 15 ml (1 tbsp.) honey
• salt and pepper to taste

Garnish

• 2 l (8 cups) Grelot potatoes, halved
• 4 onions, quartered
• 125 ml (1/2 cup) vegetable stock
• 60 ml (4 tbsp.) olive oil
• salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In an ovenproof dish, combine potatoes, onions, broth, olive oil, salt and pepper and bake for 25 to 30 minutes, until potatoes are cooked and tender.
3. Meanwhile, in a bowl, using a hand blender, purée the coriander, parsley, olive oil, garlic, chili pepper (to taste), wine vinegar, lime juice and honey. Check seasoning.
4. In a skillet, sear rack of lamb for 2 to 3 minutes.
5. On work surface, cut rack of lamb into chops, then oil and season each chop with salt and pepper.
6. In a frying pan or on the grill, over high heat, sear each chop for 2 minutes on each side.
7. Just before serving, place the chops on the potatoes and top with the prepared Chimichurri sauce.