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Lamb Chops with Chimichurri Sauce

Chimichurri is the quintessential Argentinian gaucho sauce, although it may be of Basque origin, because many from that region of Spain settled in Argentina in the nineteenth century. There are many local variations, but the essential ingredients are olive oil, parsley and marjoram or oregano. It’s great with beef or lamb, but also good with goat’s cheese.


Serves 8

8–16 lamb centre loin chops

extra virgin olive oil

2 tablespoons annual marjoram, chopped

flaky sea salt and freshly ground black


Chimichurri Sauce (see recipe)

rocket leaves, to serve

First make the chimichurri sauce (see recipe).

Trim the chops of excess fat, score the back fat. Take a flat dish or dishes large enough to take the chops in a single layer, brush with oil and sprinkle with some of the marjoram. Season the chops on both sides with pepper, then place on top of the marjoram. Sprinkle some more marjoram on top and drizzle with oil. Leave to marinate for 1 hour or more.

Brush off any excess oil, season well with flaky sea salt. Pan-grill or grill on a grid 15cm from the hot coals of a hot barbecue for 10–15 minutes, depending on the thickness and degree of doneness required. Serve the chops with lots of fresh rocket and the chimichurri sauce.

Chimichurri Sauce

Serves 8

1 teaspoon salt

1 garlic bulb, cloves separated, peeled and finely chopped

25g (1oz) flat-leaf parsley leaves, finely chopped

10g (1/2oz) marjoram leaves, finely chopped

1–2 teaspoons crushed chilli flakes

50ml (2fl oz/1/4 cup) red wine vinegar

110ml (4fl oz/1/2 cup) extra virgin olive oil

Salmuera Brine

150ml (5fl oz/generous 1/2 cup) water

1 teaspoon salt

Bring the water to the boil in a small saucepan. Add the salt and stir to dissolve.  Remove from heat and allow to cool.

First, make the chimichurri sauce. Bring the water to the boil in a small

saucepan. Add the salt and stir to dissolve. Remove from heat and leave to cool

(this is the salmuera brine).

Put the garlic, parsley and marjoram into a bowl and add the chilli flakes. Whisk in the vinegar and oil. Then whisk in the salmuera brine to taste. Pour into a jar with a tight-fitting lid, cover and store in the fridge.

You can use chimichurri sauce as soon as it’s made, but ideally it should be made

at least one day ahead to allow the flavours to develop. It will keep in the fridge

for 2–3 weeks.

Grow, Cook, Nourish

This is a recipe by
Darina Allen
View all my recipes

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