Author Notes
The possibilities of pairing an immaculate meal with a smooth, velvety and delicate bottle of red wine led to the creation of this delectable dish. —Ashley Sara DeKam
Ingredients
- Lamb Chops
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2 pounds
grass fed lamb chops
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1 teaspoon
garlic salt
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1/2 teaspoon
freshly ground pepper
- Chimichurri
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1 cup
fresh parsley
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1 cup
fresh cilantro
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1/4 cup
red wine vinegar
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1/4
lemon, juiced
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1/2
small shallot, roughly chopped
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3/4 teaspoon
cumin seeds
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3/4 teaspoon
crushed red pepper flakes
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1/2 teaspoon
sea salt
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1/3 cup
extra virgin olive oil
Directions
- Lamb Chops
-
Preheat the oven to 425 degrees. Bring the lamb chops to room temperature, over the course of 1 hour or so.
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Season the lamb chops with garlic salt and pepper, rubbing into all sides the chops. Transfer to a glass baking dish and drizzle with 1/3 of the chimichurri sauce. Cover in foil and bake for about 30 minutes.
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Once complete, drizzle with the remaining sauce to serve over a bed of rice, or "cauliflower" rice.
- Chimichurri
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Combine all ingredients in a high speed blender.
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Process until smooth.
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Use 1/3 over meat for cooking. Once the lamb is done roasting, finish the meat with the remaining sauce.
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