Taste of South America, Part 1: Buenos Aires
Taste of South America, Part 1: Buenos Aires could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 2 and costs $9.35 per serving. One serving contains 1384 calories, 128g of protein, and 90g of fat. Head to the store and pick up red wine vinegar, fresh mint, olive oil, and a few other things to make it today. 123 people were glad they tried this recipe. It is brought to you by Lemons and Anchovies. From preparation to the plate, this recipe takes around 10 minutes. With a spoonacular score of 100%, this dish is great. Similar recipes include Buenos Aires Press Sandwich, Buenos Dias Baked Potatoes, and S’Mores Muffins: Part Nutritious, Part Indulgence.
Servings: 2
Preparation duration: 10 minutes
Ingredients:
1 teaspoon crushed red pepper
1 - 2 sprigs of fresh mint
3 cloves garlic, minced
6 lamb chops
½ cup olive oil
3 Tablespoons fresh oregano
1 cup fresh Italian parsley
4 tablespoons red wine vinegar
2 Tablespoons chopped rosemary
salt and pepper, to taste
Equipment:
food processor
grill
Cooking instruction summary:
To prepare the chimichurri sauce, combine the parsley, oregano, mint and garlic and process in a food processor until just roughly chopped. You don't want to purée this.Stir in the crushed red peppers and add the vinegar. Season with salt and pepper to taste.Stir in the olive oil and set aside to let the flavors meld.To prepare the lamb, season with salt, pepper and chopped rosemary. Preheat your grill to 400 degrees. Since my lamb chops were small, I seared each side for only 1 - 1½ minutes to leave the inside rare to medium-rare. Serve with chimichurri sauce.
Step by step:
1. To prepare the chimichurri sauce, combine the parsley, oregano, mint and garlic and process in a food processor until just roughly chopped. You don't want to purée this.Stir in the crushed red peppers and add the vinegar. Season with salt and pepper to taste.Stir in the olive oil and set aside to let the flavors meld.To prepare the lamb, season with salt, pepper and chopped rosemary. Preheat your grill to 400 degrees. Since my lamb chops were small, I seared each side for only 1 - 1½ minutes to leave the inside rare to medium-rare.
2. Serve with chimichurri sauce.
Nutrition Information:
covered percent of daily need
