Makes 4 portions.
Chimichurri Sauce:
- 2.1 oz / 60g flat leaf parsley
- 3 cloves of garlic
- 2 tbsp fresh oregano
- 1 tsp sweet smoked paprika
- 1 tsp chili sauce
- Juice of ½ lemon
- 2/3 cup / 150ml olive oil
- 1/3 cup / 75ml red wine vinegar
-
Salt and pepper to taste
Instructions:
Step 1. Combine all the ingredients in a food processor and blitz to form a textured sauce.
Step 2. Place into a glass jar and refrigerate until required.
For the Lamb:
- 8 lamb loin chops
- 8 tbsp chimichurri sauce
Instructions:
Step 1. Pre-heat the KILN with the upper burner on high and the lower burner off if using the KILN R Series.
Step 2. Coat the lamb chops with the chimichurri and place onto a round metal tray. Insert into the KILN and turn on the rotating stone. If using the KILN S Series ensure regular turning.
Step 3. After 4 minutes, check the lamb chops for color and doneness. They should be 131°F / 55°C in their centres and nicely charred. Remove, cover, and rest in a warm place.
For the Sweet Potato Wedges:
- 1 large sweet potato
- 2 tbsp / 30ml olive oil
- 1 tsp salt
- 1 bunch spring onions, washed and trimmed to about 4 inches / 10cm in length
Instructions:
Step 1. Wash (do not peel) and halve the sweet potato. Cut into wedges about 0.4 inches / 10mm thick and toss with olive oil and salt.
Step 2. Place evenly spaced onto a metal tray and insert into the KILN set to the low setting. Roast for 6 minutes or until a skewer goes through without resistance.
Step 3. Remove and top with the spring onions and a little olive oil. Place back in, turn the KILN to the high temperature setting, and keep in for 45 seconds or until the spring onions are slightly charred.
Step 4. Present with the lamb chops and a little extra chimichurri.
*If using the KILN R Series, ensure you deactivate the rotating turntable when inserting and removing dish from the oven*
*If using the KILN S Series, ensure you regularly rotate the dish when cooking, to avoid burning it*