mint chimichurri lamb chops

By • March 25, 2015 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Grilled lamb paired with a mint, tarragon and parsley chimichurri and grilled green onions is and easy and delicious dish for spring.garlic and zest

Advertisement

Serves 4

  • 4 lamb chops (about 1" thick)
  • 2 bundles of green onions
  • 1 tablespoon olive oil
  • 2 large cloves garlic
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh tarragon leaves
  • 3 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • pinch red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  1. Preheat grill to medium high heat, about 400-450 degrees.
  2. Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
  3. Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
  4. Grill the lamb chops to desired doneness (about 4-5 minutes per side for medium rare).
  5. Grill the green onions for about 2 minutes, then flip and cook another two minutes, until they take on some grill marks and begin to wilt. Transfer lamb and onions to a cutting board or platter, tent with tin foil and let rest for a 4-5 minutes before serving.
  6. Drizzle chimmichurri over lamb chops and green onions.

More Great Recipes:
Lamb|Entrees