This Chilean herb sauce is called “Pebra” and is very similar to the Argentinean Chimmichurri. It is fresh and tangy, so it really offsets the strong flavour and natural fattiness of the grilled chops. You can also use it as a dipping sauce for empanadas.

Serves 4

750g lamb loin chops

1 Tbsp olive oil, for frying

2 Tbsp jalapeno peppers, drained

1 small clove garlic

1 eschallot

2 Tbsp red wine vinegar

2T best quality extra virgin olive oil

½ bunch coriander, leaves, roots and stems

1 bunch flat leaf parsley, leaves only

70ml water

Salt and pepper to taste


Remove chops from fridge 1 hour before cooking and allow to come to room temperature. Lightly oil and season, then cook on medium in a grille pan or BBQ for 3-4 minutes each side. Allow to rest for 5 minutes before serving.

Place jalapenos, garlic, eschallot, red wine vinegar, olive oil, herbs and water in a blender and blend until smooth and thick. Add some water if necessary and season well.

Serve the chops with some simple sliced tomatoes and place the sauce in a small dish on the side.