Chimichurri Sauce for Lamb Cutlets - with Chef Enya Oosthuizen

Chimichurri Sauce for Lamb Cutlets with Chef Enya Oosthuizen

Bold, herb-packed and zesty... Save this for your next braai or dinner spread!

Shop Divine Deli at your nearest Woermann Brock Fresh store.

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Ingredients:

Chimichurri Sauce

• 160g fresh coriander – finely chopped

• 80g fresh parsley – finely chopped

• 5 red bird's eye chillies – finely chopped (medium heat)

• 5 cloves garlic – minced, or ½ brown onion, finely chopped

• ±200ml olive oil

• 200g capers – finely chopped (reserve the vinegar)

• 40ml caper vinegar

• Salt – to taste

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Method:

Chimichurri

• Combine all ingredients in a large bowl.

• Mix well and season to taste.

• Transfer to an airtight container, ensuring ingredients are covered with oil.

  
  

Tips

• Let the chimichurri stand for at least 1 hour before serving, for the flavours to fully develop.

• Garlic or onion can be grated for convenience.

  
  

Serve

• Spoon generously over hot Divine Deli lamb cutlets, cooked to your liking.

• Also great with grilled vegetables, bread, or roasted potatoes.

  
  

Thank you to Chef Enya for sharing her delicious version of this classic braai condiment!

Enjoy!😊

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