Grilled Lamb with Cassava Root Cakes and Chimichurri
Prep
25 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and impresses everyone at the table. Tender grilled lamb chops pair beautifully with crispy cassava root cakes, a simple side that's naturally gluten free and packed with resistant starch to support digestive health. The chimichurri brings everything to life with bright, herbaceous flavors that take minimal effort to prepare. Best of all, lamb is surprisingly affordable when you buy chops on sale, making this elegant meal budget friendly. Whether you're cooking for family or friends, this dish proves that restaurant quality food doesn't require hours in the kitchen.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- ¾ kgcassava root(peeled and cubed)
- 118 mlolive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh oregano(chopped)
- 2 tablespoonsfresh thyme(chopped)
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 237 mlfresh parsley(finely chopped)
- 2 tablespoonsred wine vinegar
- 1red chili pepper(finely diced)
- 2eggs
- 59 mlall-purpose flour
Detail level
Instructions
- 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
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
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
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
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
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
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.
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