Lamb chops with spring chimichurri

Name: Lamb chops with spring chimichurri
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 lamb chop; 6 el traditional olive oil; 15 g fresh fresh mint; 10 g fresh flat parsley; lime; Red pepper; 1 garlic; 1 shallot; 15 g fresh coriander; 2 el tap water

Lamb chops with chimichurri: coriander, mint, parsley, lime, red pepper, garlic and oil

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 grill pan
1 aluminium foil

Directions

Allow the lamb chops covered to reach room temperature in 10 minutes. Brush the meat with the oil and sprinkle with pepper and salt.
Remove the leaves of fresh mint and parsley from the twigs and squeeze the lime.
Cut the stalk of the pepper. Halve the pepper in the length, remove the seeds and cut half of the flesh finely.
Slice the garlic and cut the shallot very finely.
For the chimichurri, put the coriander, mint, parsley, lime juice, red pepper, garlic, the rest of the oil and water in a tall cup.
Puree with the hand blender or in the food processor. Add the shallot and, if necessary, a pinch of salt.
Heat the grill pan. Grill the meat for 5 minutes. Turn halfway.
Let the chops covered with aluminum foil rest for 5 minutes on a hot plate. Serve with the chimichurri.