Tender, juicy lamb chops grilled to perfection and served with homemade chimichurri—yes, please! Add in a side salad with a quick and easy vinaigrette and dinner is done.
Total Time: 1hr 10m
Prep Time: 15m
Cooking Time: 15m
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1 shallot, finely chopped
large bunch cilantro leaves and stems, finely chopped
A few fresh mint leaves, finely chopped
2 cloves garlic, finely chopped
Pinch of crushed red pepper flakes
1 tbsp apple cider vinegar
juice of 1 lemon, divided
1/2 cup extra virgin oil
8 bone in 1" thick lamb chops
Arugula or mixed greens of choice
Ripe tomatoes, quartered
In a small bowl, whisk together shallot, herbs, garlic, crushed red pepper, vinegar, juice of half a lemon and olive oil. Season with salt and pepper.
Allow chops to rest at room temperature about 30 minutes before grilling. Brush both sides lightly with olive oil and season with salt and pepper.
Pre-heat oven broiler to high. Set grill pan over medium heat. When hot, cook chops in batches, 2-3 minutes per side until nicely browned. When all have been seared, return all chops to the pan and broil 1-2 minutes until further browned and internal temp reached 135F. Transfer chops to a plate and let rest about 10 minutes.
In a large bowl, dress greens and tomato lightly with olive oil, remaining lemon juice, salt and pepper. Toss a little chimichurri there, if you like.
Spoon most of the chimichurri onto a large platter and top with lamb chops. Spoon any extra chimichurri onto chops and serve on the side along with greens and tomatoes - let everything mix and mingle together!
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