Ingredients
For the Mint Chimichurri:
- 1 cup coarsely chopped mint leaves
- 1 cup coarsely chopped parsley
- 2 cloves of garlic chopped
- 1/4 tsp. crushed red pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- pinch of salt
- pinch of pepper
For the Lamb Chops:
- 8 lamb rib chops
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 2 cloves garlic minced
Instructions
For the Mint Chimichurri:
- Combine all of the ingredients in a food processor or blender, except for the olive oil, and pulse until finely chopped.
For the Lamp Chops:
- Place lamb chops in a shallow bowl. Add 1/4 cup extra virgin olive oil and the minced garlic. Season with kosher salt and pepper. Toss to coat evenly. Set aside and let marinate at room temperature for 15 minutes.
- After the ribs have marinated, heat remaining tablespoon extra virgin olive oil over medium-high heat in a large skillet. When the oil is shimmering, working in batches, sear the lamb chops in the pan until a deep golden brown crust has formed, about 2-3 minutes per side for medium rare. Transfer the lamb to a cutting board or platter and let rest for 5-10 minutes before serving.
- Drizzle with Mint Chimichurri. Serve and enjoy!
Notes
For the Mint Chimichurri: This sauce is best served immediately; however, you can store it, covered on the countertop for about 2 days.