Succulent lamb chops with a fresh herb sauce, grilled to perfection on the BBQ.

Ingredients

4 thick cut lamb chops

CHIMICHURRI

1 shallot, finely chopped

1 red jalapeño, finely chopped

4 garlic cloves, thinly sliced or finely chopped

3 tbsp red wine vinegar

1 tsp sea salt

Handful finely chopped coriander

Handful finely chopped flat-leaf parsley

1 tbsp dried oregano

6-7 tbsp extra-virgin olive oil

Method

1. Ensure the barbecue is set up to cater for indirect cooking. Allow the chops to come to room temperature before getting started.

2. Chop and combine all of the Chimichurri ingredients and set aside to combine.

3. Brush the chops with olive oil and season with salt.

4. Sear the chops for 10 or so seconds over direct heat on each side, remove and set aside.

5. Insert your MEATER and set up the app to your desired finish (medium rare or we can’t be friends!)

6. Place the chops back on the BBQ using indirect heat, following your MEATER to completion. Cook for a few minutes and follow the apps guidance, then remove.

(If you don’t have a MEATER remove when meat this around 55°C)

7. Remove from the barbecue and leave to rest until your MEATER gives you the green light to serve then slice, dress with your fresh green sauce and enjoy