Get a little taste of South America with these mouth-watering lamb chops topped with a minty chimichurri sauce. The best part? It’s all infused with our refreshingly spicy Cinnamint Maté tea for an irresistible twist on an Argentinian classic.
Cinnamint Lamb with Argentinian Chimichurri
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Ingredients
1 Perfect Spoonful of Cinnamint Maté tea
½ cup water
8 small lamb chops, about 1 inch thick (For the lamb chops)
1 tsp cinnamon
1 tsp salt
1 tsp black pepper
1 tsp oil
¼ cup white vinegar (For the chimichurri sauce)
2 cups chopped Italian parsley
1½ cups chopped mint
2 cloves garlic, peeled
½ cup olive oil
¼ cup chopped pine nuts or walnuts
½ tsp salt
Directions
Step 1
Brew tea for 10 minutes then strain. Set aside.
Step 2
Put lamb chops in a gallon freezer bag and coat with cinnamon, salt, pepper, oil, and 2 tbs of brewed tea. Let it marinate at room temp for at least 30 minutes.
Step 3
Make your chimichurri by adding the rest of the tea to a blender, along with all remaining ingredients. Blend on medium speed until well incorporated.
Step 4
Broil lamb chops in oven on high for 7-8 minutes, or pan sear, until internal temperature reaches at least 145°F.
Step 5
Serve lamb topped with chimichurri sauce, chopped parsley and a side of peas or lentils. Bon appétit! Serves approximately 4 people.
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Featured Tea
Cinnamint Maté
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