Products Used in this Recipe

Grilled New Zealand Lamb Chops, Mint Chimichurri And Yuca Fries

4 Servings
Total Time 30 minutes


  • 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


  • 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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