Chimichurri (or chimmichurri) is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and comes in a green and a red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic.
I wanted something just as colorful as chimichurri, just as fragrant, and just as fresh and delicious, but I also wanted something even more unique. Of course I did. I was craving dill. Fresh dill is something that we both crave, ever since we discovered our affinity for the herb.
Rather than the traditional Argentinian version of just parsley and garlic, I created this drizzling sauce with fresh dill, parsley, shallots, vinegar and oil. Drizzled over lamb chops sous vide, alongside roasted sweet potatoes, this is a meal you can really get behind (or, insert your own preposition here).
Greek Chimichurri Lamb Sous Vide & Sweet Potatoes
1 lb. lamb sirloin chops (about 4-5 slices of lamb chops) 1 bunch parsley, finely chopped 1 medium shallot, minced 3 Tbs. fresh dill, minced 1 Fresno pepper, seeded and minced 2/3 cup extra virgin olive oil 1/4 cup apple cider vinegar sea salt and pepper
3 large sweet potatoes (Jewel yam, sweet potato, white sweet potato) 3 Tbs. olive oil sea salt and pepper
Preheat the oven to 425 degrees. Wash the potatoes and slice into 1/2″ rounds. Toss with olive oil and salt and pepper. Place in a large roasting dish, cover with foil, and bake (tossing occasionally) for about 90-120 minutes – until somewhat soft.
Meanwhile, heat the sous vide to 140 degrees. In a tightly sealed bag, immerse the lamb chops and simmer in the water bath for 90 minutes.
While the meat and potatoes cook, stir together the parsley, shallot, dill, pepper, oil and vinegar, and salt and pepper in a medium bowl. Allow to sit for at least 1 hour.
To serve, pile the sliced sweet potatoes on a plate, top with a lamb chop, and then drizzle with Greek Chimichurri.