Lamb Chops are quickly seared on the grill, leaving the inside perfectly pink, and dressed with a simple chimichurri sauce.
Servings2
AuthorLemons and Anchovies
Ingredients
6lamb chops
2Tablespoonschopped rosemary
1cupfresh Italian parsley
3Tablespoonsfresh oregano
1 - 2sprigs of fresh mint
3clovesgarlicminced
1teaspooncrushed red pepper
4tablespoonsred wine vinegar
1/2cupolive oil
salt and pepperto taste
Instructions
To prepare the chimichurri sauce, combine the parsley, oregano, mint and garlic and process in a food processor until just roughly chopped. You don't want to purée this.
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 - 1 1/2 minutes to leave the inside rare to medium-rare. Serve with chimichurri sauce.