Chimichurri Lamb Chops

Lamb Chops

• 6 lamb chops
• Sea salt and pepper, to taste
• Montreal steak seasoning, to taste (optional)

Chimichurri Sauce adapted from LemonsandAnchovies.com

• 1 cup fresh cilantro
• 1 cup fresh parsley
• 1/2 cup fresh mint
• 1/4 cup fresh oregano (optional, but we like it)
• 4 cloves of garlic minced & sauteed
• 4 tablespoons tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
• 1/2 cup olive oil
• 1/4 cup lemon juice
• Pinch red pepper flakes, more to taste
• Salt, pepper and montreal steak seasoning, to taste

1. To prepare the Chimichurri sauce first saute minced garlic in a little bit of olive oil (3 minutes on med. heat).
2. Next combine the parsley, oregano, mint and sauted garlic and process in a food processor until just roughly chopped. Don’t over do it or it will turn into a puree.
3. Add in the crushed red peppers, lemon juice and add the vinegar. Season with salt and pepper to taste and Motreal Steak seasoning if using (optional).
4. Stir in the olive oil and let sit so flavors can infuse.
5. To prepare the lamb, season with salt, pepper and Montreal Steak Seasoning. Have at room temperature before cooking.
6. If you have a grill- Preheat your grill to 400 degrees. If lamb chops are small, sear each side for only 1 – 1 1/2 minutes to leave the inside rare to medium-rare. If sauteing in a pan (pre-heat with olive oil and cook for 2-3 minutes on each side to leave inside medium rare. Some of my lamb chops were big so I did a full three minutes on each side.
7. Let sit for 5-10 minutes before slicing in to give the meat a chance to restore it’s juices!
8. Serve with Chimichurri sauce. Enjoy the burst of flavors you are about to encounter!