October 3, 2019

Grilled American Lamb Chops with Mint Chimichurri

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Recipe Provided By
"Shared Appetite"
Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

  • 1 rack of American Lamb, cut into 8 chops
  • Kosher salt and freshly ground black pepper, to taste

Mint Chimichurri

  • 1 cup loosely packed parsley
  • 1/2 cup loosely packed mint
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1-1/2 tablespoons red wine vinegar
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper, to taste

Pearl Couscous Salad

  • 1/4 cup plus 1 teaspoon extra virgin olive oil, divided
  • 1 zucchini, chopped
  • 4 scallions, thinly sliced
  • 2 ears corn, cooked and kernels removed
  • 1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
  • 1/2 cup walnuts, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons champagne vinegar
  • 1/4 cup fresh mint leaves, chopped

Directions

Season lamb chops generously with salt and pepper. Grill lamb to desired doneness (145°F is recommended for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving. 

For the Mint Chimichurri: In a food processor, pulse parsley, mint, oil, lemon juice, vinegar and garlic until uniformly chunky. Don’t over process to a pesto-like consistency. Season generously with salt and pepper. 

For the Pearl Couscous Salad: In a nonstick pan, heat 1 teaspoon oil; cook zucchini until just cooked through. 

In a medium bowl, combine scallions, corn, cooked pearl couscous and walnuts. 

In a separate small mixing bowl, whisk together lemon juice, vinegar and remaining 1/4 cup oil. Drizzle into salad; toss to coat. Top with mint.

Serve lamb chops with Pearl Couscous Salad and top with Mint Chimichurri.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

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