Get a little taste of South America with these mouth-watering lamb chops topped with a minty chimichurri sauce. The best part? It’s all infused with refreshingly spicy Cinnamint Maté tea for an irresistible twist on an Argentinian classic.
- 1 Perfect Spoonful of Cinnamint Maté tea
- ½ cup water
- 8 small lamb chops, about 1 inch thick (For the lamb chops)
- 1 tsp cinnamon
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp oil
- ¼ cup white vinegar (For the chimichurri sauce)
- 2 cups chopped Italian parsley
- 1½ cups chopped mint
- 2 cloves garlic, peeled
- ½ cup olive oil
- ¼ cup chopped pine nuts or walnuts
- ½ tsp salt
Brew tea for 10 minutes then strain. Set aside.
Put lamb chops in a gallon freezer bag and coat with cinnamon, salt, pepper, oil, and 2 tbs of brewed tea. Let it marinate at room temp for at least 30 minutes.
Make your chimichurri by adding the rest of the tea to a blender, along with all remaining ingredients. Blend on medium speed until well incorporated.
Broil lamb chops in oven on high for 7-8 minutes, or pan sear, until internal temperature reaches at least 145°F.
Serve lamb topped with chimichurri sauce, chopped parsley and a side of peas or lentils. Bon appétit! Serves approximately 4 people.