Clan: Gold Dragon
Category: Golden Plains Lamb
Golden Plains Chimichurri Lamb
From the open grasslands of the Golden Plains comes a fire-grilled lamb feast with vivid chimichurri. Parsley, oregano, garlic and vinegar cut through the richness of the meat and bring freshness to every bite.
Why You’ll Love This Recipe
- Bold barbecue flavour
- Ready in well under an hour
- Fresh sauce balances rich lamb
- Works on a barbecue or griddle pan
Prep Time
20 Minutes
Cook Time
15 Minutes
Serves
4
Ingredients
- 8 lamb loin chops
- 1 tbsp olive oil
- Salt and black pepper
- 1 large bunch flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, chopped
- 3 garlic cloves, finely grated
- 1 small red chilli, finely chopped
- 3 tbsp red wine vinegar
- 100ml extra virgin olive oil
- 1/2 tsp flaky salt
- Roasted potatoes or grilled vegetables, to serve
Method
- Remove the lamb from the fridge 20 minutes before cooking. Pat dry, rub with olive oil and season with salt and pepper.
- For the chimichurri, mix the parsley, oregano, garlic, chilli, vinegar, extra virgin olive oil and flaky salt. Leave to stand while the lamb cooks.
- Heat a barbecue or heavy griddle pan until very hot.
- Cook the lamb chops for 3–4 minutes per side for medium, or until cooked to your liking.
- Transfer to a warm plate and rest for 5 minutes.
- Spoon some chimichurri over the lamb and serve the rest at the table with roasted potatoes or grilled vegetables.
Adventurer’s Notes
Dragon’s Tip
Make the chimichurri by hand rather than blending it; the loose texture keeps the herbs fresh and the sauce bright.
🌿 Plainskeeper’s Sauce
Let the chimichurri rest for at least twenty minutes before serving so the garlic, herbs and vinegar can mingle.
🔥 Flame-Rider’s Method
Cook the lamb over very high heat for a good crust, then rest it somewhere warm before slicing.
🥔 Golden Feast
Roast potatoes, charred peppers or grilled flatbreads make excellent companions for the herb-bright lamb.
🥗 Ranger’s Alternative
The same chimichurri works beautifully with grilled mushrooms or cauliflower for a meat-free plate.
Lore of the Hoard
Across the Golden Plains, fire circles appear at dusk as riders return from the grasslands. Bright green chimichurri is passed from hand to hand, its herbs recalling the endless fields beneath the setting sun.
Recommended With
Continue Your Journey
Explore another dish from the vault or visit the Workshop and Spice Merchant for a fitting companion.
- Saffron Citadel Chicken Tagine
- Jade Monsoon Coconut Fish Curry
- Crimson Berry Elixir — a workshop pairing for the table
- Tavern Steak Marinade — explore another flavour path
