Lamb Chops with Mint Chimmichurri Roast Potatoes and Charred Broccolini
These lamb chops are perfect for a BBQ anytime, with a punchy chimmichuri sauce and charred broccolini as simple accompaniments. We've added some potatoes to soak up all the luscious sauce, you can roast them or you can add them to the grill as well!
Number of servings
Ingredients
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2 Lamb Forequarter Chops
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2 Dutch Cream Potatoes
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1 Small Bunch Parsley & Mint
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1 Lemon
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2 Garlic Clove
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1 Red chilli
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1 Bunch Broccolini
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Bowl
Oven Tray
BBQ
1 Make Chimmichurri
Pick parsley & mint. Peel garlic. Zest lemon and cut into wedges. Slice red chilli. Combine herbs, half the chilli, lemon zest (to taste) and garlic in a small jug and cover with 3 Tbsp of extra virgin olive oil. Blitz with a stick blender until smooth. ALTERNATIVELY: Finely chop herbs, garlic, zest and half the chilli, add the olive oil and mix.
Tip! Use a little more oil and a squeeze of lemon if needed to form a paste.
2 Marinate Lamb
Marinate lamb forequarter chops with half the chimmichurri and leave to infuse for 10 minutes.
3 Cook Potatoes
Preheat oven to 180. Slice Dutch cream potatoes and toss with olive oil, salt and pepper. Spread on a lined tray and bake for 15-20 minutes until tender when pierced with a fork.
Tip! You can grill these on the BBQ if you'd prefer to do everything together.
4 Cook Lamb
Heat a grill pan or BBQ over medium high heat. Grill the lamb for 4-5 minutes on each side or until cooked to your liking, Set aside to rest.
5 Cook Broccolini
Trim bottoms from broccolini and place on the grill pan or BBQ and cook for 3-4 minutes , turning occasionally until cooked to your liking.
6 You Plate It
Serve the potatoes topped with the lamb and a dollop of chimmichurri with the broccolini on the side with the leftover lemon wedges.
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