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
Ingredients
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4
lamb chops (about 1" thick)
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2
bundles of green onions
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1 tablespoon
olive oil
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2
large cloves garlic
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1/2 cup
fresh parsley leaves
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1/2 cup
fresh mint leaves
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1/4 cup
fresh tarragon leaves
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3 tablespoons
white wine vinegar
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4 tablespoons
olive oil
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pinch red pepper flakes
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1/4 teaspoon
kosher salt
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1/4 teaspoon
black pepper
Directions
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Preheat grill to medium high heat, about 400-450 degrees.
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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.
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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.
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Grill the lamb chops to desired doneness (about 4-5 minutes per side for medium rare).
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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.
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Drizzle chimmichurri over lamb chops and green onions.
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