Bite with Belkys: Grilled Lamb Chops And A Beef Carpaccio Appetizer

The Restaurant: Chima Brazilian Steakhouse

The Dish: Grilled Lamb Chops With A Beef Carpaccio Appetizer

5 fresh sage leave

1 fresh rosemary cluster

3 fresh basil leaves

6 fresh mint leaves

3 garlic cloves

1/3 of a large onion

1 table spoon of salt

100 ml. of water

Place all the ingredients in a blender. Process in high speed until smooth. Place the lamb chops into a bowl and pour the blended mixture on top. Let it sit overnight.

Remove the lamb chops from the bowl and stick it onto a skewer.

Place the skewers on the grill at a temperature of approximately 300° turning it every 2-3 minutes for about 8-10 minutes.

Serve it with a mint jelly in a plate garnished with mint sprigs.

2 tablespoons of capers

2 tablespoons of olive oil

200 ml. of white vinegar

4 tablespoons of mustard

2 tablespoons of shredded Parmesan cheese

100 grams of thinly sliced beef round -eye steak

Keep the meat at a cold temperature while you prepare the mustard sauce.

Place all the ingredients in a blender. Remove the meat from the refrigerator. Arrange the slices on a plate. Drizzle the sauce over the meat in a circular pattern. Use chopped Parmesan cheese and capers to decorate and serve immediately.

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