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Grilled New Zealand Lamb Chops, Mint Chimichurri And Yuca Fries
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Total Time:
30
minutes
minutes
Servings:
4
Servings
Ingredients
▢
4
each New Zealand Lamb Chops
▢
¼
cup
ground coffee
▢
1
T.
brown sugar
▢
1
T.
paprika
▢
¼
tsp.
crushed red pepper
▢
1
tsp.
ground cinnamon
▢
1
tsp.
ground cumin
▢
1
tsp.
ground ginger
▢
1
tsp.
dry parsley
▢
1
T.
Kosher salt
For the Mint Chimichurri
▢
¼
cup
vegetable oil
▢
3
ea garlic cloves
▢
1
cup
picked mint leaves
▢
¼
cup
baby spinach leaves
▢
3
T.
fresh lemon juice
▢
¼
tsp.
cumin seed
▢
¼
tsp.
Kosher salt
For Garnish
▢
Fried TIO JORGE® Yuca Fries
Instructions
Combine all spices and mix together well.
Season lamb with oil and then dredge in spices.
Heat grill to high heat, add chops and sear for about 2 minutes.
Flip chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
Allow to rest.
Slice and serve.
For the Mint Chimichurri
Place oil in blender.
Add garlic cloves, crushed red pepper flakes and cumin seed.
Puree until smooth.
Add rest of ingredients and puree until smooth.
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