Wine Country Food from the Back Roads of Paso Robles

Wine Country recipe courtesy of Olivas de Oro, olive oil producer in Paso Robles, California

Barbequed Lamb Chops with Mint Chimichurri Sauce

This is one of our favorite dishes. It is easy to prepare and has so much flavor.  It pairs well with a spicy Tempranillo or Zinfandel.  We use our own grass fed lamb and olive oils that are grown on-site and available in our tasting room in Creston. We hope you’ll come visit us in Paso Robles wine country, but in the meantime enjoy this recipe with friends this summer – Cheers!

Barbequed Lamb Chops with Mint Chimichurri Sauce

~ Featuring Olivas de Oro Arbequina Extra Virgin Olive Oil and our grass fed lamb

Marinade Ingredients:

• 3 teaspoons ground cumin
• 2 teaspoons ground coriander
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground sage
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped rosemary
• ½ cup Olivas de Oro Arbequina Extra Virgin Olive Oil
• ½ teaspoon sea salt

8 – 10  grass fed lamb chops

Combine all the marinade ingredients in a bowl.  Then rub on all sides of the lamb chops.  Marinate 15 – 30 minutes while you prepare the BBQ and the Mint Chimichurri Sauce.

BBQ the lamb chops for 4-5 minutes on each side or until they are charred on the outside and still rare to medium on the inside.

Serve with the Mint Chimicurri Sauce and enjoy!

Mint Chimichurri Sauce

~Featuring Olivas de Oro Cilantro-Jalapeno Olive Oil

This is good on pretty much anything.  We also use is on prawns, chicken and vegetables.

Ingredients:

• 2 cups mint leaves
• 1 small shallot, coarsely chopped
• 1 garlic clove, coarsely chopped
• ½ cup plus 3 tablespoons Olivas de Oro Cilantro-Jalapeno Olive Oil
• 2 tablespoons red wine vinegar
• ½ teaspoon sea salt
• Pinch of sugar

 

Puree all the ingredients in a blender.