You are here
Let’s celebrate Dad with a delicious meal made at home, giving love and appreciation for all the love he gives; and for all the teachings of strength and courage, and for all those morning rides to school.
They were all memorable.
Rossana’s lamb chops in creamy chimichurri
4-6 lamb chops
1 tsp. salt plus more for seasoning
1 tsp. fresh ground pepper
1/2 cup and a little more of olive oil
1 tsp. sriracha (chili sauce)
1 bunch parsley
1 bunch cilantro
1 bunch spinach
Season the lamb chops with salt, pepper, coat with some olive oil and sriracha. Set aside.
Wash and pat dry the parsley, cilantro and spinach.
Remove the big stems from all the greens.
Place parsley, cilantro and spinach in a food processor and blend well. While blending, add olive oil little by little and 1 tsp. of salt. Keep blending until you have a creamy sauce, adding more olive oil if needed.
Place the sauce in a bowl.
Spread some sauce on the lamb chops, reserving the leftover sauce, and marinate for 30 minutes.
Heat the grill or a frying pan over the stove with olive oil.
Grill or fry the lamb chops on high flame to sear them and then lower the flame to continue cooking them for 4 minutes on each side; less if you would like them cooked medium-rare.
Place the lamb chops on a plate and pour some extra chimichurri sauce over the lamb chops.
Serve the lamb chops with rice or roasted potatoes, a mixed green salad and a cold beer.
Malibu resident Rossana Radden is a food coach and chef at Rossana’s Kitchen, a personalized food- catering service working in collaboration with surgeons, physicians and clinical nutritionists. Radden also is an advocate at Young Center for immigrant children’s rights and a transforming care bedside volunteer at Cedars-Sinai Medical Center. Questions? Contact Rossana 310-384-9887 or email.