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Barbecued lamb chops, chimichurri sauce, broccolini and new potatoes
Serves 4 Starters and mains
Ingredients
- 400g new potatoes
- 25ml olive oil
- 8 lamb chops
- 200g broccolini
For the chimichurri sauce
- 15g flat-leaf parsley, roughly chopped
- 15g coriander, roughly chopped
- 15g mint, leaves picked and roughly chopped
- 2 garlic cloves, chopped
- 1 green chilli, chopped
- 1 shallot, chopped
- 25ml red wine vinegar
- 50ml olive oil
Method
Light your barbecue. When the coals are silvery, it’s ready.
While you’re waiting for the coals to heat, bring a large pan of salted water to the boil and cook the new potatoes for 10 minutes, until just tender.
When the barbecue is ready, rub a little oil over the lamb chops and season well. Put the potatoes and broccolini into a bowl and add the remaining oil. Season and toss together.
Put the chops onto the barbecue and cook for 3-4 minutes on each side. Add the potatoes and broccolini when you turn the chops over and turn these over after 1-2 minutes.
To make the chimichurri sauce, mix all of the ingredients together in a bowl and season well.
To serve, pile the lamb, new potatoes and broccolini onto a platter and spoon over the sauce.
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