Stir in the crushed red peppers and add the vinegar. Season with salt and pepper to taste.
Stir in the olive oil and set aside to let the flavors meld.
To prepare the lamb, season with salt, pepper and chopped rosemary. Preheat your grill to 400 degrees. Since my lamb chops were small, I seared each side for only 1 - 1½ minutes to leave the inside rare to medium-rare. Serve with chimichurri sauce.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/03/taste-of-south-america-part-1-buenos-aires/