Lamb chops & chimichurri

Ingredients for lamb chops
2-3 lamb chops per person
2 garlic cloves
rosemary
frying oil
butter
salt flakes

Ingredients for chimichurri sauce
parsley
coriander leaves
garlic cloves
red pepper
chilies (if you like spicy food)
salt & pepper
good olive oil

Firstly, prepare the chimichurri (this can be done even 1-2 days in advance). Chop the garlic cloves and fry them in olive oil until golden brown but not burnt. Chop parsley, coriander, red peppers (and chilies) to small pieces and put together with the fried garlic bits. Add olive oil and salt & pepper to your liking. Keep the sauce in the fridge and take it into room temperature about 30 mn before using, so the oil becomes liquid again. For chimichurri, there is no one true recipe, so you can add more chilies or garlic, if you prefer. At Carsin, we use quite a bit of garlic as the taste softens when it’s fried, and we love those small red (almost sweet) red peppers!

Warm your frying pan well and add some frying oil (sunflower for example). Put the garlic cloves, rosemary and lamb chops on the pan and fry the lamb chops from both sides. Add a small piece of butter for extra flavour and use a spoon to baste the chops with the rosemary & garlic flavoured butter-oil-mix. For small ones, about 2-3 minutes per side should be enough. If you want be sure of the right temperature, aim to 48 Celsius degrees for medium rare and 54 for medium. Then take the chops aside and let them rest for about 10 minutes (preferably under foil). Add salt flakes on top before serving.

Serve the chops & chimichurri with green salad and/or some fried potatoes. This recipe is a wonderful combination with the Amphora Carmenere of Chateau Carsin. The Carmenere has earthy flavours and aromas of bell peppers and green tomato leaves. During Easter time at Chateau Carsin, we serve the Amphora Carmenere with lamb chops. Bon appétit!

The Amphora Carmenere wine you can find in our webshop here.