Lamb Rib with Chimichurri Sauce

Chimichurri?! It’s an Argentinean herb sauce used with grilled meat.

It’s quite a tangy number with lots of fresh parsley, coriander, garlic and vinegar.

So you can just imagine that it goes really well with a char-grilled lamb rib! Perfect party food!

It’s totally my kind of sauce – fresh, tangy, ‘clear’ and packed with flavour.

My version of this Argentinean classic sauce has mint in it and of course some salmuera too. Perfect with the lamb!

When it comes to lamb, I like to keep it simple:
Season with lemon juice, salt and white pepper and/OR my salmuera dressing.

Lamb Rib with Chimichurri Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

You will need:

1 rack of lamb rib {trimmed and prepared, ready to grill – ask your butcher}, seasoned with salmuera or lemon juice, salt & pepper

1 cup fresh parsley
handful fresh mint
2 cups fresh coriander
5 cloves of garlic
1 green chili
pinch of smoked chili flakes
3/4 cup salmuera dressing OR vinegar {if you’re using vinegar, you have to add some salt}
1/2 cup olive oil

Place everything in a blender {not the lamb – obviously 😉 } and blitz until all the herbs are chopped and everything is mixed.

Serve as a dipping sauce for the lamb ribs.

Lamb ribs with a chimichurri (fresh herb) sauce {LCHF, Sugar-Free, Paleo}

Char-grill the lamb over a low heat for 2-3 hours, basting with salmuera dressing every hour or so.

This is perfect #HolidayFood – serve these ribs cut up with the chimichurri sauce for dipping.

You don’t always have to have a sit-down meal; finger-foods and some drinks are perfect for a get-together.

Enjoy! x

This sauce will also go down a treat with lamb chops and you can adjust it for steak too! I’d just leave out the mint when using for steak and perhaps add some more kick with an additional chili…

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