Chimichurri is a fresh and spicy South American dressing for BBQed meats. You can use it on different cuts of lamb or beef or pork or chicken; I just had some lamb cutlets in the fridge and felt like trying this dressing.
I fried the cutlets 3 -4 minutes on each side, then put them into a serving dish, spooned the sauce on the top and put it into the warm oven while I sorted out the steamed veggies.
I used the chirrichurri as a sauce for this dish, but mostly it’s served on top of the meat – your choice.
The ingredients:
- 1/3 cup olive oil
- Dash or two of white wine or verjus
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- Some finely chopped shallots (from the green end)
- teaspoon of red pepper flakes or a pinch of chili flakes
- Some garlic – I use paste these days
- Fresh or dried oregano
- Lemon juice, zest and / or lemongrass paste
- seasoning
I blended this lot with the bar mix, adding liquid when needed. This recipe says using a blender is not traditional – it’s up to you. You can play around with the ingredients, but you want to aim for a fresh dressing to contrast with fatty meat. It’s a brilliant match with lamb.