On the 4th of July holiday weekend, I am creating a fun experience for family by preparing an original recipe of rosemary fried lamb chops with chimichurri sauce. I’m sharing the recipe so that you can enjoy as well.

Ingredients:

• 8-10 lamb chops
• 2 teaspoons garlic & ginger paste
• 2 tablespoons green raw papaya paste (not orange)
• ½ cup Greek yogurt
• ½ cup crispy fried onions
• 1 teaspoon all-spice powder
• 1 tablespoon fresh rosemary leaf
• 1 teaspoon red chili powder
• 2 tablespoons lime juice
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; roast each on low flame, and blend in a mixer until into powdered form)
• 2 tablespoons cooking oil
• Salt as needed

Preparing chimichurri sauce:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano
• 4-5 cloves of garlic, finely chopped
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• 1 tablespoon roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon raw coriander, and 2 teaspoons crushed red chili flakes; roast each on low flame, and blend in mixer until in a powdered form)
• ½ cup extra-virgin olive oil
• Sea salt as needed

Method:

Coat the chops with fresh lime juice. Set aside for 30 minutes in the refrigerator.

Preparing chimichurri Sauce:

In a large bowl, mix together all the chopped ingredients and make the smooth sauce. Place the sauce in a serving dish. In a large bowl, mix together the garlic and ginger paste, yogurt, crispy golden fried onion, roasted chickpea powder, all-spice powder, rosemary leaves, roasted combination powder, papaya paste, roasted chickpea powder, and salt to form a smooth paste. Then coat the paste all over the lamb chops. Keep the chops in the refrigerator for 3-4 hours.

Heat oil in a large heavy skillet over low medium heat, and pan-fry lamb chops for a few minutes until they turn golden brown on each side. Serve the chops with chimichurri sauce.