Cinnamint lamb with chimichurri

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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.

Cook Time:10 min

Prep Time:40 min

Total Time:50 min

Servings: 8

Ingredients:

1 Perfect Spoonful of Cinnamint Maté tea

? 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

? cup white vinegar (For the chimichurri sauce)

2 cups chopped Italian parsley

1½ cups chopped mint

2 cloves garlic, peeled

? cup olive oil

? cup chopped pine nuts or walnuts

? tsp salt

Preparation:

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.