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
grass fed lamb chops
freshly ground pepper
red wine vinegar
small shallot, roughly chopped
crushed red pepper flakes
extra virgin olive oil
In This Recipe
Preheat the oven to 425 degrees. Bring the lamb chops to room temperature, over the course of 1 hour or so.
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.
Once complete, drizzle with the remaining sauce to serve over a bed of rice, or "cauliflower" rice.
Combine all ingredients in a high speed blender.
Process until smooth.
Use 1/3 over meat for cooking. Once the lamb is done roasting, finish the meat with the remaining sauce.