Grilled Lamb with Cassava Root Cakes and Chimichurri

Instructions

1. 1

   Combine 3 minced garlic cloves, oregano, thyme, 2 tablespoons lemon juice, 3 tablespoons olive oil, salt, and pepper in a bowl. Rub the mixture thoroughly over all sides of the lamb chops and refrigerate for at least 20 minutes.

   Tip: Marinate longer (up to 4 hours) for deeper flavor penetration.

2. 2

   Boil the cubed cassava in salted water for 12-15 minutes until just tender but still holding its shape. Drain well and let cool slightly.

   Tip: Don't overcook the cassava or it will become mushy when frying.

3. 3

   Mash the cooked cassava with 1 tablespoon of olive oil, keeping some texture. Form into 8 small patties about 2 inches wide and 0.5 inch thick.

   Tip: Chill the patties for 10 minutes before frying for better structure.

4. 4

   Heat remaining olive oil in a large skillet over medium-high heat. Coat cassava patties lightly in flour, then pan-fry for 3-4 minutes per side until golden and crispy. Transfer to a plate.

   Tip: Work in batches if needed to avoid crowding the pan.

5. 5

   In the same skillet or on a preheated grill, cook the marinated lamb chops for 4-5 minutes per side for medium-rare, adjusting time based on thickness and desired doneness. Rest for 5 minutes after cooking.

   Tip: Let the grill or pan get very hot before adding lamb for a good crust.

6. 6

   Make chimichurri by whisking together 3 tablespoons olive oil, red wine vinegar, 1 tablespoon lemon juice, remaining 3 minced garlic cloves, fresh parsley, and diced red chili pepper. Season with salt and pepper to taste.

   Tip: Prepare chimichurri while the lamb cooks for the freshest flavor.

7. 7

   Arrange cassava cakes on serving plates, top with lamb chops, and drizzle generously with chimichurri sauce.

   Tip: Serve immediately while the lamb is still warm and cassava is crispy.