Grilled Argentinian Lamb Chops


w Chimichurri Sauce.

Serves 6


12 lamb chops

1 small Spanish onion – grated, about ¼ cup

3 cloves garlic, finely chopped

3 tablespoons extra-virgin olive oil

2 tbsp freshly chopped rosemary

¼ teaspoon black pepper

¼ teaspoon salt

2 teaspoons Jalfrezi African Fusion BlenZ*


*Order by phone or email Chef Pamela E. Tour our website and take your taste buds on a voyage of discovery!



Grate the onion using a box grater into a bowl. Add the garlic, olive oil, rosemary, the BlenZ and the pepper. Stir to combine. Place the lamb chops in a resealable freezer bag and pour in the marinade. Toss evenly to coat. Place in the refrigerator for 4 hours – turning once or twice.


Preheat an oiled grill to medium-high. Remove the lamb from the marinade and shake off the excess.

Discard the marinade and season the chops with the salt.  Stand at room temperature for 15 minutes.

Grill the lamb over indirect heat and cook until deep golden, about 4 minutes, then turn over and cook another 3 minutes – depending on the thickness of your chops. If using an internal read thermometer, once the meat reaches 135F, remove the lamb from the grill and rest for 10 minutes.


Easy Chimichurri Sauce

1 cup fresh cilantro – coarsely chopped

1 cup fresh parsley – coarsely chopped

2 garlic clove, very finely chopped

½  Spanish onion – finely diced

1 mild green chili, deseeded and chopped

5 tbsp extra virgin olive oil

2 tbsp white wine vinegar

½ teaspoon salt

Pinch of black pepper

Put the herbs, garlic, onion and chili in the bowl of a small food processor.  Pulse for 10 seconds.

Pour in the oil and vinegar along with the salt and pepper. Pulse for 10 more seconds.

Pour into a serving bowl. Spoon the Chimichurri over the chops or use as a dipping sauce. Also delicious with roasted vegetables and potatoes, even fish.


~Globally Inspired Farm to Fork Culinary Adventures~