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BBQ Lamb Chops With Chimichurri Sauce, Broccoli And New Potatoes

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BBQ Lamb Chops With Chimichurri Sauce, Broccoli And New Potatoes

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Ingredients

Adjust Servings:
400g New Potatoes
25ml Olive Oil
8 Lamb Cutlets or chops
200g Fresh Broccoli Broccoli Spears
15g Flat Leaf Parsley roughly chopped
15g Fresh Coriander roughly chopped
15g Fresh Mint roughly chopped
2 cloves Garlic chopped
1 Green Chillies chopped
1 Shallot chopped
25ml Red Wine Vinegar
50ml Extra Virgin Olive Oil

Light and summery lamb chop meal, perfect as the evenings are get longer

Ingredients

Directions

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By James Martin, found in The Times Eat Magazine and available from Food and Travel Magazine

I am so delighted we found this recipe. Spring lamb is in season and the weather has warmed up so it was perfect to try out this quick BBQ dish. Simply boil the potatoes, BBQ the lamb, then a few minutes all together on the BBQ to finish off the vegetables.

Serve with the punchy Chimichurri sauce.

Thank you James Martin for another masterpiece.

Steps

1
Done

Light your barbecue. When the coals are silvery in colour, it's ready to cook on.

2
Done

While you are waiting for the coals to heat up, bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes until just tender.

3
Done

When the barbeuce is ready, rub a little oil over the lamb chops and season well. Put the potatoes and broccoli spears into a bowl and add the remaining oil. Season and toss together.

4
Done

Put the chops onto the barbecue and cook for 3-4 minutes on each side. Add the potatoes and broccoli spears when you turn the chops over and turn these over after 1-2 minutes.

5
Done

To make the sauce, mix all of the ingredients together in a bowl and season well.

6
Done

To serve, pile the lamb, potatoes and broccoli spears onto a platter and spoon over the sauce.

Zoe Negus

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