Ingredients:
- For the Lamb Chops:
- 4 (8-12 oz) bone-in American lamb shoulder chops
- 8 Garlic cloves, minced
- 1 tbsp Kosher salt
- 1/2 cup Olive oil
- For the Mint Chimichurri:
- 2 cups Parsley, packed leaves
- 3/4 cup Mint, packed leaves
- 1 Red onion, large, finely diced
- 1/4 cup Red wine vinegar
- 1/4 cup Lemon juice
- 1/4 cup Water
- 1 1/2 cups Extra-virgin olive oil
- Kosher salt, to taste
- For Serving:
- 1 1/2 cups Greek yogurt (optional, for serving)
Instructions:
- For the Lamb Chops:
- Marinate Lamb Chops: In a bowl, combine minced garlic, kosher salt, and olive oil.
Rub the mixture all over the lamb chops. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
Preheat Grill: Preheat your grill to medium-high heat.
Grill Lamb Chops: Remove the lamb chops from the marinade and let any excess drip off. Place the chops on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
- Marinate Lamb Chops: In a bowl, combine minced garlic, kosher salt, and olive oil.
- Rest:
- Once cooked to your liking, transfer the lamb chops to a plate and let them rest for a few minutes before serving.
- For the Mint Chimichurri:
- Prepare Herbs: In a food processor, combine parsley and mint leaves. Pulse until finely chopped.
Mix Ingredients: Transfer the chopped herbs to a mixing bowl. Add finely diced red onion, red wine vinegar, lemon juice, water, and extra-virgin olive oil. Stir to combine.
- Prepare Herbs: In a food processor, combine parsley and mint leaves. Pulse until finely chopped.
- Season:
- Taste the chimichurri and adjust the seasoning with kosher salt as needed.
