• 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


  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.
Close Menu