Grilled Lamb Chops with Chimichurri

Gary had a little lamb.

Full Recipe Video:

Servings: 4

Ingredients:

• 3-4 racks of lambs, frenched (cleaned between bones by your butcher) 

• Salt & pepper

• Garlic powder

• Olive oil

  Chimichurri Sauce:

• 1/2-3/4 cup olive oil

• 2 tbsp. red wine vinegar

• 1/2 cup fresh parsley, finely chopped

• 3-4 garlic cloves, finely chopped or minced

• 1 red chili, deseeded and finely chopped 

• 3/4 tsp. dried oregano

• 1 tsp. sea salt

• Ground black pepper to taste

Make sure you bring your chops to room temperature before cooking. Rub all sides of chops with olive oil and season all sides with salt, pepper, and garlic salt.

Turn on grill or stove top to medium heat. Once your grill is hot, cook chops 1-2 minutes on each side. Do not flip them constantly. Let each side cook.

Sauce:

Combine all ingredients in a bowl and mix thoroughly. Recommend letting sit in the fridge for a full 4-5 hours or even the day before to marinate.  

Once lamb chops are done place on plate and let rest for 5-10 minutes and place a spoonful of chimichurri sauce on top.

Notes:

We always suggest getting your meat from a reputable butcher or grocery. As with most everything, you get what you pay for!