This post has been sponsored by Carapelli®. All thoughts and opinions are my own.
One of my favorite and most-used oils is Extra Virgin Olive Oil, still, one of the most beneficial and healthy cooking oils out there but I’m always careful on brands and sources as there can be a lot of pitfalls with buying and then using olive oil. Today, I’m highlighting a favorite brand of mine to use, Carapelli® Organic Extra Virgin Olive Oil which can be found at Ahold stores like Stop & Shop (grab a $1 coupon here through Jan.’19). And I’m using it in a tasty chimichurri sauce with baby lamb chops – a quick and delicious weeknight meal.
Firstly, you want to ensure it’s cold-pressed, fresh and fruity tasting, and preferably in a darker bottle (to keep the light out and preventing rancidity).
Secondly, you want to be careful on how you use it. The smoke point of olive oil is approx. 374f degrees, so while it’s best to consume it raw (perfect for salad dressings, marinades, sauces, pesto, etc.)… Cooking with it is also wonderful as long as your mindful not to go beyond that smoke point or it can oxidize and you wouldn’t want to waste perfectly good, healthy olive oil.
Because I’m picky, I was so happy to find Carapelli Organic Extra Virgin Olive Oil at Stop & Shop (grab a $1 coupon here through Jan.’19) which stands out beautifully on the shelf (just look at that bottle!) and tastes super fresh, fruity, and a little spicy. It’s reasonably priced, conveniently found at Ahold stores (also Stop & Shop, etc.), and feels very luxurious to use, with an easy to pour spout. Carapelli has really mastered the art of creating exceptional olive oil that is bottled in Florence, Italy for over 125 years. I couldn’t wait to make a delicious and favorite staple of mine that I’m sharing with you today…
Since I mentioned some raw applications… I’m no stranger to making pesto and putting that on EVERYTHING. But, I also LOVE chimichurri which is the cousin of pesto from Argentina, using fresh parsley, spices, and lots and lots of EVOO. It’s simple to whip up in your food processor and have on hand for your favorite proteins, like meat, fish, and eggs… but it’s also great tossed in with veggies and loosened up as a salad dressing. You can’t go wrong tossing it on anything your heart desires. Today I’m using it as my sauce for simply grilled baby lamb chops that are perfect for a quick, under 30min weeknight meal.
Baby Lamb Chops with Chimichurri
- 4 baby lamb chops
- Sea salt and pepper to taste
- 1-2 tsp olive oil
- ¼ cup fresh flat-leaf Italian parsley
- 3 tsp capers
- 1 Tbsp red wine vinegar
- 1 Tbsp dried oregano
- 3 tsp red pepper flakes
- 4 garlic cloves minced
- Sea salt to taste
- ½ cup Carapelli® Organic Extra Virgin Olive Oil
- Season meat with salt and pepper on all sides.
- Make the chimichurri sauce by adding all ingredients to a food processor and mixing well until combined. Season to taste and set aside.
- Heat a heavy bottomed pan like a grill-cast iron pan over medium and add olive oil.
- Once hot, add seasoned meat to the pan and cook for approx. 4 minutes on the first side, then flip to finish for another 4 minutes or so for a medium-rare cooked lamb chop. Cook longer if wanted well-done.
- Remove meat and plate, drizzle chimichurri over top and serve with extra on the side.
- Store sauce in the fridge for 1 week or so.