Lamb Midloin Chops with Red Chimichurri

Ingredients

• 6 lamb midloin chops
  
• 4 medium potatoes (about 400-500g), cut into small chunks
  
• 2 tbs olive oil
  
• ½ cup roasted red pepper (from a jar)
  
• 1/3 cup parsley, chopped
  
• 1/3 cup coriander, chopped
  
• 2 garlic cloves, minced
  
• 1 tsp cumin
  
• ½ tsp salt
  
• 1 tsp paprika
  
• ½ tsp chilli flakes
  
• ¼ cup avocado oil (or olive oil)
  
• 1 tbs ghee

Method

Prepare the potatoes

Bring the lamb chops to room temperature. Season with salt and pepper. Preheat the air fryer to 200c. Cut the potatoes into small chunks to ensure even cooking. Toss with 2 tbs olive oil, season with salt and pepper, and place in the air fryer basket.
Air fry for 20 minutes, shaking the basket halfway through for even crisping.

Make the red chimichurri

In a blender or food processor combine the roasted red peppers, garlic, parsley, coriander, cumin, salt, paprika and chilli flakes.

Pulse until combined but still slightly chunky (not a smooth puree)
Transfer to a bowl and stir in the avocado oil. Set aside.

Cook the lamb chops

Heat ghee in a frying pan over medium high heat. Sear the lamb chops for 4 minutes per side (or to your preferred doneness)
Let them rest for a few minutes before serving.

Serve

Spread a generous layer of the sauce on the base of each plate. Top with the lamb chops and roasted potatoes

Nutrition