by Messermeister Staff July 03, 2019

Lamb Chops with Mint Chimichurri


1 Bunch fresh mint

1 Bunch fresh parsley

3 Cloves garlic

1 Teaspoon ground cumin

2 Teaspoon red pepper flakes

1/3 Cup white vinegar

1 Cup olive oil



Break down the rack of lamb, cutting midway between each rib. The lamb can be cut into as many lamb chops as there are rib bones in it. Drizzle with olive oil, salt and pepper. Set aside.



Using a fork, place bunch of parsley on a cutting board and comb the tines of the fork through the parsley, stripping the leaves from the stem. Place in a medium bowl. Destem a couple of handfuls of fresh mint and hand tear the leaves, add to the bowl along with 3 cloves of minced garlic a pinch of red pepper flakes, cumin, black pepper and a tablespoon of kosher salt. Stir to combine. Add 1/3 cup white vinegar, stir. Slowly pour olive oil into vinegar-herb mixture to combine, creating a loose oil-based tangy herb sauce. Adjust seasoning. Set aside.



Place lamb chops on a medium-high grill cooking each side for 3-4 minutes until lamb is cooked to your liking. 145° medium rare, 160° for medium. Place cooked lamb on serving platter and drizzle chimichurri over the chops.






3-5 Pound tri-tip of beef, trimmed or sirloin roast

2 Bunches lacinato kale, washed

Olive oil

1 Orange halved

1 Lemon

1 Block halloumi cheese

2 Ripe avocados

Salt & pepper

Aleppo pepper for garnish



Trim tri-tip of excess fat and season liberally with salt and pepper. Cook on a medium-high grill for 30-40 minutes fat side down, flipping half way through to ensure even cooking. Adjust grill temperature as needed. Internal temperature 130° for medium-rare, 140° for medium. Remove from grill and allow to rest for at least 10 minutes to redistribute the juices.



Cut avocados lengthwise in half, removing the pit. Cut each half lengthwise again so you have 4 equal sized pieces. Keep skin intact for grilling. Season with salt and pepper. Cut halloumi cheese into ¼ inch slices. You can utilize the grill to cook the avocados, oranges and kale at the same time. Just be sure to pay attention to the different zones of heat and cook times. Put halved oranges on the grill, flat side down. Cook for roughly 10 minutes or until the citrus becomes lightly charred. Remove from grill and set aside. Place avocados on the grill over medium heat. Start with one cut side facing down directly on the grill. Cook for 3-4 minutes until grill marks appear then rotate to the other cut side facing down directly on the grill. Cook until grill marks appear. Remove from heat, squeeze lemon juice and a sprinkle of salt over avocados so they won’t discolor. Drizzle olive oil on kale. Season with salt and pepper, spritzing with water. Add bunches of lacinato kale to the grill cooking over medium heat. Spritz with water again to create steam and close the lid. Grill kale until tips of the leaves are lightly charred. Move grilled kale to a cutting board. Add sliced halloumi to the grill cooking each side for 3 minutes or until grill marks appear. Remove from grill and set aside. Rough chop grilled kale, add to medium sized bowl. Squeeze half of the grilled orange and season with salt and pepper, toss. Cut grilled halloumi cheese into bite sized chunks, peel skin from avocado and cut into similar sized pieces as cheese.



Slice tri-tip and fan out on serving platter sprinkle with flaky salt and aleppo pepper. Add seasoned grilled kale to accompany sliced beef. Garnish kale with grilled avocado and halloumi cheese. Squeeze second half of grilled orange over salad. Finish with freshly ground pepper and flaky salt.

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