Grilled Lamb Chops with Chimichurri
Ingredients
Chimichurri
-
2
cups
Italian parsley leaves, minced
-
½
shallot
peeled and minced
-
1
tablespoon
red wine vinegar
-
1
clove
garlic, peeled and grated
-
to taste
Kosher salt
-
¼
teaspoon
crushed red pepper
-
⅔
cup
extra-virgin olive oil
Lamb and Tomatoes
-
2½
pounds
lamb rib chops
-
to taste
Kosher salt
-
as needed
Fresh tomatoes on the vine
Instructions
- Prepare the chimichurri by mixing minced parsley, shallot, red wine vinegar, garlic, a pinch of salt, crushed red pepper, and olive oil in a bowl. Adjust salt to taste.
- Bring the lamb rib chops to room temperature by letting them sit out for about 30 minutes. Sprinkle both sides with kosher salt.
- Preheat the grill to medium-high heat and rub the grates with neutral oil.
- Grill the lamb chops for 3 to 4 minutes on each side, or until the internal temperature reaches 145°F for medium-well.
- Remove the lamb from the grill and let it rest for 10 minutes.
- Toss the tomatoes with olive oil and salt, then grill them until blistered, about 1 to 2 minutes.
- Serve the lamb chops and tomatoes on a plate, drizzled with chimichurri.
Nutrition Facts (estimated)
Servings
4
Calories
333
Total fat
36g
Total carbohydrates
3g
Total protein
1g
Sodium
20mg
Cholesterol
0mg
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