South American Minted Lamb Chops
Get ready to cook
1. Reserve half of the Cuban Chimichurri.
2. Rub the remaining Cuban Chimichurri over the lamb chops; leave to marinate overnight.
3. Griddle or pan fry until cooked.
3. Plate up, dress with 1 tablespoon Cuban Chimichurri, garnish and serve.
400g Cuban Chimichurri
10 lamb chops
Optional: 15g chopped parsley to garnish
About this dish
Serve with Herby New Potatoes.