Australian Lamb Chops Recipe

Name: Oak Steakhouses Australian Lamb Chops Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 8 pieces Australian lamb chops; 300 grams Haricots verts (green beans); 500 grams Red potatoes; 2 tsp Calabrian chili; 1 cup Fresh parsley; 2 cloves Garlic, minced; 1 cup Olive oil; 3 tbs Red wine vinegar; to taste Salt; to taste Black pepper

Inspired by Oak Steakhouse

Time1h

Serves4

haricots verts, roasted red potatoes, calabrian chili chimichurri

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Ingredients

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Main Ingredients

8 pieces Australian lamb chops

10.6 oz (300 grams) Haricots verts (green beans)

1 1/8 lb (500 grams) Red potatoes

2 tsp Calabrian chili

1 cup Fresh parsley

2 cloves Garlic, minced

1 cup olive oil

3 tbs red wine vinegar

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Potatoes

Preheat your oven to 200°C (400°F). Cut the red potatoes into wedges and toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes or until golden brown and tender.

Prepare the Lamb Chops

Season the lamb chops with salt and pepper on both sides. Heat a grill or skillet over medium-high heat and add a tablespoon of olive oil. Cook the lamb chops for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Let them rest for a few minutes before serving.

Make the Calabrian Chili Chimichurri

In a bowl, combine finely chopped parsley, minced garlic, Calabrian chili, olive oil, red wine vinegar, salt, and pepper. Mix well to combine all the ingredients.

Prepare the Haricots Verts

Blanch the haricots verts in boiling salted water for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Toss with a little olive oil, salt, and pepper before serving.

Serve

On each plate, arrange the roasted red potatoes, haricots verts, and lamb chops. Drizzle the Calabrian chili chimichurri over the lamb chops and enjoy!