Prep Time
30 min
Cook Time
1o min
Total Time
4o min
Servings
4
Ingredients
Lamb chops:
2 pounds American lamb loin chops
Olive oil, (to taste)
Kosher salt, (to taste)
Freshly ground black pepper,(to taste)
Crushed red pepper flakes, (to taste)
2 sprigs rosemary, (finely chopped)
3-4 garlic cloves, (finely chopped)
Chimichurri Sauce:
1 small shallot, minced
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 bunch parsley, finely chopped
3 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil
Directions
On a cutting board, pat the American lamb loin chops dry with a paper towel. Add the lamb loin chops to a large bowl along with olive oil, salt, pepper, red pepper flakes, rosemary, and garlic, and use your hands to mix until well coated. Cover the bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, up to 8 hours.
Prepare the grill for medium-high heat. Place the lamb chops on the grill and cook, without moving, for 2-3 minutes, until golden brown. Flip the lamb chops over and continue to cook for 2-3 minutes, until golden brown with an internal temperature of 145 degrees F.*
*Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
Transfer the lamb chops to a serving platter and let rest for at least 3 minutes. Spoon the chimichurri over the lamb chops before serving.
Chimichurri:
In a medium bowl, add shallot, garlic, salt, oregano, pepper flakes, parsley, sherry vinegar, and olive oil and whisk to combine.
