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 our refreshingly spicy Cinnamint Maté tea for an irresistible twist on an Argentinian classic.

Cinnamint Lamb with Argentinian Chimichurri | Steep Thoughts

Cinnamint Lamb with Argentinian Chimichurri

Ingredients

  • 1 Perfect Spoonful of Cinnamint Maté tea
  • ½ 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
  • ¼ cup white vinegar (For the chimichurri sauce)
  • 2 cups chopped Italian parsley
  • 1½ cups chopped mint
  • 2 cloves garlic, peeled
  • ½ cup olive oil
  • ¼ cup chopped pine nuts or walnuts
  • ½ tsp salt

Directions

Step 1
Brew tea for 10 minutes then strain. Set aside.
Step 2
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.
Step 3
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.
Step 4
Broil lamb chops in oven on high for 7-8 minutes, or pan sear, until internal temperature reaches at least 145°F.
Step 5
Serve lamb topped with chimichurri sauce, chopped parsley and a side of peas or lentils. Bon appétit! Serves approximately 4 people.
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