Grilled Chimichurri Lamb Chops

Hilton Head, South Carolina, holds a special place in my heart. It was there, surrounded by family and friends, that I first ventured into making a dish that will hopefully become a staple at our gatherings: chimichurri lamb chops. The setting was perfect—my girlfriend and I had decided to host a Greek-themed night, a celebration of flavors and togetherness, and I wanted to contribute something unique to the table.

CHIMICHURRI INGREDIENTS:

• 1 cup fresh mint leaves, packed

• 1 cup fresh parsley leaves, packed

• 3-4 cloves garlic, minced

• 1/2 cup olive oil

• ½ teaspoon red pepper flakes (adjust to taste)

• ½ teaspoon salt (adjust to taste)

• ½ pepper (adjust to taste)

CHIMICHURRI INSTRUCTIONS:

1. Rinse the mint and parsley leaves thoroughly and pat them dry with paper towels. Remove any tough stems.

2. In a food processor or blender, combine the mint leaves, parsley leaves, minced garlic, and red pepper flakes. Pulse until the herbs are finely chopped.

3. With the food processor or blender running, slowly drizzle in the olive oil until the sauce is well combined and has a smooth consistency. You may need to stop and scrape down the sides of the bowl or pitcher to ensure everything is evenly mixed.

4. Taste the sauce and season with salt and pepper to your liking. Adjust the amount of red pepper flakes for your desired level of heat.

5. Transfer the mint chimichurri sauce to a jar or airtight container. You can use it immediately, or refrigerate it for up to a week to allow the flavors to meld together.
   

LAMB INGREDIENTS:

• 2 – 3 pound lamb chops
  

• Salt and Pepper to taste
  

LAMB INSTRUCTIONS

• Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).

• Pat the lamb chops dry with paper towels. Season both sides generously with salt and pepper. Drizzle a little olive oil over the chops and rub it in to coat them evenly.

• Place the seasoned lamb chops on the preheated grill. Grill for about 3-4 minutes per side for medium-rare or adjust the cooking time according to your desired level of doneness.

• When you flip the lamb chops halfway through cooking, generously brush or spoon mint chimichurri sauce over the cooked side. Allow the sauce to infuse into the chops as they finish grilling.

• Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute and ensures a more tender result.