Flava Packs Charred Scallion Chimichurri Recipe

Coat your lamb cutlets with Flava Packs Jerk Seasoning.  Cover them up and pop them in the fridge for at least 1 hour, or even better, overnight.  Take them out of the fridge about 1 hour before you plan to cook them.

Char your scallions over an open flame. If you don’t have a flame, use your grill or oven without any oil.  Let them cool down, then finely chop them.  Save some of the green bits for decoration and use the remainder for the chimichurri.

In a bowl, mix the chopped scallions with garlic, chilli, flat parsley, a good pinch of salt, plenty of Extra Virgin Olive Oil and a some Flava Packs Jerk Seasoning.  Stir it all together and place in the fridge until the lamb is ready.

Heat up a frying pan for your lamb.  Rub the lamb with oil and season both sides with fine salt.  Fry the lamb for about 2 minutes on each side.  In the last minute, add some butter and fresh herbs or compound butter to the pan, basting the lamb with it.  Take the lamb out of the pan and let it rest on a rack, pouring the juices over it to keep it moist.

Serve your lamb cutlets and drizzle the charred scallion chimichurri over them.