Chimichurri basted loin chops

Ingredients 6 lamb loin chops Chimichurri basting sauce: 90 g parsley 3 garlic cloves, crushed 1 small red onion, finely chopped 125 ml (½ cup) olive oil 80 ml (⅓ cup) red wine vinegar 30 ml (2 T) water 5 ml (1 t) Maldon salt 1.25 ml (pinch) red chilli flakes

Method Chimichurri basting: Remove parsley stems and finely chop. Using a stick bleder, mix all the ingredients together in a plastic container, until smooth. Cover with cling wrap and refrigerate.

Meat: Remove excess fat from chops. Season with salt and black pepper. Heat oil in a griddle pan until smoking hot. Score the fat from the meat. Place chops in the griddle pan for 3 minutes, baste the meat with 15 ml (1 T) of the chimichurri basting sauce per chop. Turn the chops and grill for a further 3 minutes. Baste the side of the meat facing up with another 15 ml (1 T) per chop chimichurri sauce. Serve the chops with the rest of the chimichurri sauce as a dipping sauce.

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