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June 10, 2025

Chimi Hub //

Asado Diaries

Chimichurri Crumbed Lamb Cutlets w/ Crispy Chimichurri Spuds

From the crusty lamb cutlets to the crispy spuds to the velvet yogurt sauce. Every element of this dish is seasoned with chimichurri and is sure to delight.

Ingredients

For the lamb:

8 lamb cutlets

½ cup flour

3 tbsp Classic Chimi

1½ cups herby breadcrumbs

Olive oil for shallow frying

For the potatoes:

800g potatoes, chopped

2 tbsp Classic Chimi

Salt

For the base:

1 cup Greek yoghurt

2 tbsp Classic Chimi

 

Instructions

  1. Preheat oven to 200°C.
  2. Cut potatoes into chunks and boil in salted water for 10–12 minutes until just tender.
  3. Drain well, then toss with 2 tbsp Classic Chimi and a pinch of salt.
  4. Roast for 35–40 minutes, turning halfway, until golden and crispy.
  5. Meanwhile, coat lamb cutlets in flour, then brush each side with Classic Chimi. Press into herby breadcrumbs, making sure they stick well.
  6. Heat a generous amount of oil in a frying pan over medium-high heat and shallow-fry the cutlets for 3–4 minutes per side, or until golden and cooked to your liking.
  7. In a small bowl, mix Greek yoghurt with Classic Chimi until well combined.
  8. To serve, spread the yoghurt mixture on a plate, top with lamb cutlets and scatter the crispy Chimi potatoes over and around.

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E:  chico@elchori.com.au

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