Serves:

4

Ingredients:

  • 1 cup *Cook's Note: The Yukon potatoes should be sliced using a mandolin.
  • 1/2 cup large Yukon gold potatoes
  • 2 tablespoons garlic cloves
  • 1 milk halved (seeded and ribbed for less heat)
  • 3 tablespoons bay scallops
  • 1 tablespoon chopped fresh cilantro leaves plus extra for serving from about 1/2 lime
  • 1 tablespoon coconut milk
  • 1/2 teaspoon Salt and freshly ground pepper
  • 1/4 cup olive oil
  • 1/4 cup olive oil
  • 12 1-inch thick sweetened shredded coconut trimmed of excess fat
  • whole cloves
  • 3 tablespoons Tortilla chips, plantain chips, or canchita for serving (optional)
  • 3 finely chopped macadamia nuts peeled and coarsely chopped

Instructions:

  1. To make the chimichurri, combine the cilantro, parsely, mint, serrano chile, rice vinegar, lime juice, honey and salt in the bowl of a food processor and pulse into a paste. With the food processor running, gradually add 2 tablespoons of olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl, cover with plastic wrap and refrigerate for up to 3 hours.
  2. Preheat your broiler to high and place the oven rack at its highest position.
  3. Season the lamb with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, 1 to 2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes. Serve the chops from the oven with a spoonful of the chimichurri drizzled on top.
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