Lamb Cutlets with Chimichurri style sauce

Paleo – Quick Midweek Dinner – Serves 2

Ingredients

  • 8 lamb cutlets, cut individually
  • 1/4 red onion, finely chopped
  • 4 baby roma tomatoes, cut in half
  • 1 clove garlic, diced
  • Handful parsley
  • 1/2 tsp dried oregano
  • 1 tsp fresh chilli, diced
  • 1/2 tsp ground cumin
  • 2 tbsp olive oil
  • 1/3 lemon juice
  • 1/4 tsp lemon zest
  • 2 bunches baby asparagus

Method

  • You can bake these in the oven or grill them on a hotplate – either or. I couldn’t be bothered tonight, so just chucked them in the oven, and they were still pretty amazing. I LOVE LAMB! 
  • Preheat the oven to 180 degrees. Place cutlets in a baking dish and cook for 8 minutes
  • While cooking, mix together all other ingredients (apart from asparagus) in the mix master. Pulse together three or four times, and season with pepper & chilli to taste. If you don’t have a mixmaster, mix together with a bit of grunt, until the tomatoes soften to a sauce consistency
  • Steam asparagus for 3 minutes
  • After 8 minutes, turn the oven to grill, and grill the cutlets on either side for a further minute
  • Serve cutlets covered in lots of yummy sauce with asparagus

Note: The chimichurri sauce is also good with boiled eggs, spinach and avocado for a weekend brunch. I say weekend because the garlic and red onion can be a bit much for a work day if you forget your toothpaste 🙂

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