Grilled Lamb Chops

with Black Rice and Chimichurri Sauce



  • 1 Pack Frozen Aussi Lamb Chops (defrosted)
    *Our Butchers will happily pre-chop the frozen lamb rack for you
  • Nomu Lamb Rub
  • Maldon Sea Salt

Black Rice

  • 150g Primeal Black Camargue Rice
  • 50g Almonds (toasted & chopped)
  • Handful of Fresh Mint
  • 5 Tbsp Extra Virgin Olive Oil
  • Juice of 1 Lemon

Chimichurri Sauce

  • Bunch of Fresh Flat Leaf Parsley
  • 8 Garlic Cloves, peeled
  • 3 Tbsp Minced Onion
  • 5 Tbsp White Vinegar
  • 5 Tbsp Water
  • Maldon Sea Salt
  • Freshly Ground Black Pepper
  • 1/2 tsp Dried Oregano
  • 1 tsp Hot Chili Flakes
  • 1 Cup Extra Virgin Olive Oil


Chimichurri Sauce

  1. Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, chili flakes, and black pepper and process in brief bursts until the salt crystals are dissolved; add the oil. Do not over process; the chimichurri
  2. Should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.


  1. Cook the rice according to packet instructions.
  2. Once cooked, stir in the almonds, olive oil, mint & lemon juice.


  1. Season the lamb chops with salt, pepper & the Nomu lamb rub. 
  2. Preheat your grill to 200C.
  3. Sear each side for 1 – 2 min (If you are sautéing in a pan, preheat with a drizzle of olive oil, and cook for 2-3 min on each side.
  4. Allow the meat to sit for 5 min; serve beside rice & drizzle the chimichurri sauce over the lamb. 

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