Grilled Lamb Chops With CAARA’s Chimichurri

 Ingredients  Quantity
Prawns 180 gms
Chopped garlic 1 tsp
Olive oil 🛒 15 ml
Salt & crushed black pepper according to taste
Chili flakes 1 tsp
For deglazing the prawns
White wine 60 ml
CAARA Aglio e olio 🛒 3 tbsp
English lemon wedges 1 wedge
Red chili fresh slice 5 slices
Fresh coriander leaves 5 leaves
CAARA Sourdough Bread 🛒 2 slices

 

How to make grilled lamb chops With CAARA’s chimichurri?

  • Place the prawns, garlic, olive oil and pepper in a bowl. Gently toss then set aside for 10 minute.
  • Preheat the non-stick pan to medium high heat and Place the marinated prawns on the pan and seared nicely for both sides.
  • FOR DEGLAZE add the white wine in the same pan it will sizzle and be steamy Stir, scraping the bottom of the pan, until wine mostly evaporates - around 30 seconds.
  • Add CAARA Aglio e olio and toss with cooked prawns.
  • Now take the serving plate and arrange the cooked prawns on it.
  • Garnish with sliced red chili, lemon wedge, and fresh coriander.
  • Serve with grilled sourdough bread slices on the side.

 

CAARA TIP:

A dry white wine is best. Wine adds an edge to the flavor that takes this up a notch, so don't skip it, Serve immediately. Enjoy soon after cooking for the best texture.

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