crumbed lamb cutlets

with chimichurri

I’ve been a bit obsessed with chimichurri which is zesty green sauce from Argentina / Uruguay and is perfect to lash on grilled meats. 

I’ve been making batches that we have been eating with everything – on top of eggs, grilled haloumi and tonight I am going pan fry some Meat at Billy’s crumbed lamb cutlets and treat the family to this delicious combo!

Dried oregano is traditionally used in the sauce, but today I’m using fresh thyme and it is perfect, I definitely recommend.

Here is my chimichurri sauce recipe… Alana

Chimichurri

Makes approx 2 cups

1/2 cup fresh coriander, finely chopped
1/4 cup fresh parsley, finely chopped
1 long red chilli, finely chopped
1 golden shallot onion, finely chopped
1 garlic, finely shaved
6 sprigs of fresh thyme
Juice of 1 lime
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
Salt to taste

Combine all ingredients, adjust seasoning to your taste.

Best served fresh, but will store in fridge overnight (note: will discolour).

Meat at Billy’s lamb cutlets are made using pastured free range lamb. 

Available online for home delivery and click & collect.

Recipe and images courtesy of Alana Lowes.