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Chefheather
Lamb chops with spring chimichurri
Lamb chops with chimichurri: coriander, mint, parsley, lime, red pepper, garlic and oil
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Ingredients
Directions
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Allow the lamb chops covered to reach room temperature in 10 minutes. Brush the meat with the oil and sprinkle with pepper and salt.
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Remove the leaves of fresh mint and parsley from the twigs and squeeze the lime.
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Cut the stalk of the pepper. Halve the pepper in the length, remove the seeds and cut half of the flesh finely.
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Slice the garlic and cut the shallot very finely.
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For the chimichurri, put the coriander, mint, parsley, lime juice, red pepper, garlic, the rest of the oil and water in a tall cup.
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Puree with the hand blender or in the food processor. Add the shallot and, if necessary, a pinch of salt.
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Heat the grill pan. Grill the meat for 5 minutes. Turn halfway.
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Let the chops covered with aluminum foil rest for 5 minutes on a hot plate. Serve with the chimichurri.
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Nutrition
390Calories
Sodium3% DV60mg
Fat52% DV34g
Protein40% DV20g
Carbs0% DV1g
Fiber4% DV1g
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