Hey there Masset Chefs!
Today's is a special day as we celebrate my little sister's birthday! Since we all know her love for lamb chops, we decided to throw her a "lamb cotelettes" where she should enjoy as many as she wants. Yes! That right there is the best way to make it a big celebration during Ramadan. So, yes! You're invited to enjoy them with us through the recipe below:
INGREDIENTS
12 lamb chops
4 tbsp. olive oil
2 tablespoons of Mechoui
2 tablespoons of 7-Herbs and Garlic
1 teaspoon of Curryous
1/2 teaspoon of Dijon Mustard
1 tablespoon of Vinegar
1 teaspoon of Safara
Salt and pepper for taste
For the herb sauce (chimichurri)
2 tablespoons of Linguere
3 tbsp. olive oil
1 tablespoon of Vinegar
1 teaspoon of Safara
PREPARATION
Wash the lamb chops and marinate with the spices, olive oil and vinegar
Leave for a few minutes at room temperature, by the time you preheat the barbecue to medium-high heat.
Oil the BBQ grill, then cook the chops, 3 to 4 min per side, to ensure they are tender.
No barbecue? Heat a grill pan over high heat until almost steaming, add the chops and sear for about 2 minutes. Turn the chops over and cook for an additional 3 minutes for rare doneness and 3.5 minutes for medium doneness.
Transfer to a serving plate, season with freshly ground pepper and let stand for about 2 minutes before serving.
Prepare the chimichurri sauce in a separate bowl by mixing Linguere, the olive oil, vinegar and Safara. Add salt and pepper for taste.
Spoon a generous spoonful of chimichurri sauce on each lamb chop.
Serve with roasted baby potatoes, a colorful salad or grilled vegetables. As usual, make sure to let us know how it went.
Bon Appetit,
Aby
Commentaires