Marinated lambchops with *kimi*churri*

May 31, 2009

lamb chops 2

Delishhhh

Marinade:

  1. minced garlic
  2. soy sauce
  3. minced ginger

Grab your fave olive oil, eyeball it- I go with about a table spoon of 1, 2 & 3 in a quarter cup of oil for 3-4 racks, Frenched and cut into single chops. you can let sit for 2 hours longer. shake up the container every now and then and make sure its in the fridge in an air tight container.

my best friend Kim W’s official new favorite condiment: My version of the Argentinian classic chimi churri:

  • a bunch of; coriander, flat leaf parsley, Italian parsley, basil
  • 1 red onion
  • 2 cloves garlic
  • splash of red wine vinegar
  • splash of lemon juice
  • pinch of: dry oregano, thyme, smoked paprika
  • 1/2 fresh jalapeno pepper (or to taste)

blend all in chopper and slowly add enough good olive oil to bind ingredients into a pesto style consistency- it should be a bit looser. vibrant, green and delicious. this can keep in the fridge for quite some time- so long as its always covered with olive oil and never contaminated with a dirty spoon (any other foods on it). delicious on fish, meat, as a pasta sauce, a dip… Enjoy 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: