Name: Chimichurri lamb cutlets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 4 fresh long red chillies, seeded, chopped finely; 3 clove garlic, crushed; 2 tablespoon red wine vinegar; 2 tablespoon dried oregano; 2 teaspoon ground cumin; 2 teaspoon sweet paprika; 1 large tomato (220g), chopped finely; 1 large red onion (200g), chopped finely; 1/2 cup firmly packed fresh flat-leaf parsely leaves, shredded finely; 1 cup (250ml) extra virgin olive oil; 20 frenched lamb cutlets (1kg)

Chimichurri lamb cutlets

Spice up dinner time with these hearty chimichurri lamb cutlets - flavorsome and delicious, these will become a definite family favourite!

Makes 20

Prep

15M

Cook

10M

Marinate

Total

25M

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Ingredients

4 fresh long red chillies, seeded, chopped finely

3 clove garlic, crushed

2 tablespoon red wine vinegar

2 tablespoon dried oregano

2 teaspoon ground cumin

2 teaspoon sweet paprika

1 large tomato (220g), chopped finely

1 large red onion (200g), chopped finely

1/2 cup firmly packed fresh flat-leaf parsely leaves, shredded finely

1 cup (250ml) extra virgin olive oil

20 frenched lamb cutlets (1kg)

Method

1.To make chimichurri, place all ingredients except lamb in a large bowl, season; stir to combine.

2.Place half the chimichurri in a large bowl with lamb; toss to coat in marinade. Cover; refrigerate 3 hours or overnight. Cover remaining chimichurri; refrigerate until required.

3.Preheat a grill pan (or barbecue) over high heat. Cook lamb, turning occasionally, for 4 minutes for medium or until cooked to your liking. Cover lamb; rest for 5 minutes.

4.Place lamb cutlets on a large platter; serve with reserved chimichurri. Sprinkle over extra fresh parsley sprigs to serve, if you like.

If you are pressed for time, process all the chimichurri ingredients in a food processor until coarsely chopped. You can substitute chicken wings or drumsticks for the lamb cutlets, if you prefer.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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