Easy Uruguayan Recipes at Home
Uruguayan cooking at home — lamb chops with chimichurri, chimichurri steak, provoleta, picadillo empanadas, dulce de leche cheesecake — for busy weeknights.
★ dinner
dinnerLamb chops with chimichurri
This recipe combines a holiday favorite with a punch of flavor!
Jordan HIngredients
- 8 chops Lamb chops
- 1 tsp Salt
- 1 tsp Pepper
- 1/4 cup Mint
- 1/2 cup Cilantro
- 1/4 cup Olive oil
- 2 tbsp Lime juice
- 1 tsp Red pepper flakes
- 2 tbsp Red wine vinegar
Instructions
- 1In a food processor or a mortar and pestle combine all ingredients except for the lamb and blend together well. This will make your chimichurri.
- 2Take half of your chimichurri mixture and the lamb chops and place inside a ziplock bag to marinate for up to 24 hours. Mix together well
- 3After the lamb chops have marinaded remove them from the plastic bag and season on both sides with salt and pepper
- 4Place the lamb chops on your smoker on indirect heat and smoke at 250 degrees over pecan wood for 30 minutes or until the internal temperature has reached 115 degrees internal
- 5Sear the lamb chops over high heat for a few minutes on each side until the internal temperature reaches 135 degrees.
- 6Let the lamb rest for 5 minutes and drizzle on the remaining chimichurri and serve with your favorite sides! I like a tomato and cucumber salad and some mashed potatoes.
- 7Enjoy!!
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Open in Pepper →Chimichurri Makes Weeknight Dinner Worth It
A bowl of chimichurri turns plain meat into something people talk about at the table. Parsley, garlic, oil, vinegar — you stir it together while the pan heats, and dinner is handled.
Cooks on Pepper reach for this collection when they want steak or chops on the table fast, or when there's company coming and they need a dessert that can sit in the fridge all afternoon.
Every recipe here is straightforward: lamb chops with chimichurri, chimichurri steak, provoleta with chimichurri, picadillo empanadas, tender flakey empanadas, and dulce de leche in cheesecake, mousse cake, or straight from a can of sweetened condensed milk.
Quick Tips
- 1
Make chimichurri ahead
Stir it together at least 30 minutes before serving so the garlic and vinegar soften into the oil. It keeps 4 to 5 days covered in the fridge.
- 2
Rest the steak
Let flank steak sit 10 minutes after it comes off the heat, then slice thin against the grain so it stays tender.
- 3
Seal empanadas tight
Brush the edge with water, fold, and crimp with a fork so the filling doesn't leak. Cool the picadillo 15 minutes before filling.
- 4
Watch the provoleta
Cook the wheel 3 to 4 minutes per side, just until the edges bubble and the middle goes soft — any longer and it turns greasy.
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