Recipe information
Lamb Picanha, Chops - For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the Cordeiro as Prime Lamb Picanha or succulent Lamb Chops. Both are marinated with fresh mint, white wine, and lemon before being fire-roasted.
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Lamb Marinade and Cook
Preparation and Cooking
1. Marinate the Lamb
In a bowl, combine the fresh mint leaves, white wine, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix well to create a marinade. Add the lamb picanha or chops to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight for better flavor.
2. Prepare the Fire
Preheat your grill or fire pit to medium-high heat. If using a charcoal grill, allow the coals to burn until covered with white ash.
3. Cook the Lamb
Remove the lamb from the marinade, allowing excess marinade to drip off. Place the lamb on the grill. Cook the lamb picanha for about 6-8 minutes per side for medium-rare, or 8-10 minutes per side for medium. Lamb chops should be cooked for about 4-5 minutes per side for medium-rare. Use a meat thermometer to check for doneness (internal temperature of 60°C for medium-rare).
4. Rest and Serve
Remove the lamb from the grill and let it rest for about 5 minutes before slicing. Serve with your choice of sides, garnished with additional mint if desired.