Ingredients
- Serves four
- 8 to 12 lamb cutlets
- 1 small onion
- 1 clove of garlic, peeled and crushed
- 8 sprigs of flat-leaf parsley
- 1 level tsp dried oregano
- Half a tsp dried thyme
- Half a tsp paprika
- Half a tsp ground cumin
- A pinch of ground piri piri
- 1 level tsp grated lemon zest
- 100 ml olive oil
- 3 tbsp sherry vinegar
- salt and pepper
Roughly chop the onion (around 75 g) and place in a food processor. Add the garlic, herbs, spices, lemon zest, oil and vinegar. Blitz until you have a finely chopped sauce. Season to taste.
Coat the lamb cutlets in a small amount of this mixture. Cover everything (bowl of chimichurri and the meat) and leave to rest for at least one hour in the fridge.
Take the sauce and the lamb out of the fridge a little in advance. Grill the lamb cutlets on a barbecue or in a grill pan. Serve immediately with the sauce, steamed jacket potatoes and salad.
Tip: You can replace half (or even all) the parsley with coriander. Try using picante pimentón (a spicy Spanish paprika) instead of normal paprika and the piri piri.
