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Latin Inspired Lamb Chops with Cilantro Chimichurri

Serves 2

Prep Time: 45 minutes

Cook Time: 8 - 12 minutes

Grilled lamb is a fast, delicious, practical weeknight option. Using a salt plate will add many depths of flavor to the meat and will help release moisture and break down proteins in a way that allows the meat to reabsorb the liquid. The Chimichurri sauce gives this recipe a flavorful Latin twist.


  • 4 lamb loin chops
  • 1 tbsp. fresh oregano
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 4 cloves garlic, minced
  • 1 lb. red potatoes
  • 1 tsp. smoked paprika
  • 1/2 tsp. fresh pepper
  • cayenne pepper, to taste
  • 2 tbsp. extra virgin olive oil, plus extra for potatoes
  • 1 tsp. kosher salt, plus extra for potatoes

For the Chimichurri

  • 1/4 cup cilantro, minced
  • 1/2 cup mild extra virgin olive oil
  • 3 tbsp. balsamic vinegar


Cut potatoes into quarters (or into six pieces if larger) and coat with olive oil.

Sprinkle potatoes with smoked paprika, cayenne, minced garlic, and salt.

Place potatoes in roasting pan and place them on the grill.

Mince the cilantro and combine with olive oil and vinegar.

Mix to combine and set aside for garnish.

Salt Plate

Place your salt plate on the grill next to the potatoes and preheat slowly and in phases, starting with 15 minutes on low flame, then 15 minutes on medium flame, then 15 minutes on high flame.

Mix cumin, coriander, and oregano, and rub lamb chops with mixture.

Brush chops with olive oil and place them on the hot salt plate.

Cook 4 - 6 minutes per side until desired doneness is achieved.

Serve with roasted potatoes.

Recipe from The Companion Group.

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