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Rosemary-and-Black Pepper Lamb Chops

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Prep time 10 mins
Grill time 6 mins
Stand time 35 mins
Yield Makes 4 servings
Simply seasoned chops get a hit of flavor from a vibrant Mint Chimichurri sauce. Delicious on grilled meat, chimichurri is as popular in Argentina as ketchup is in America. Our version includes mint—a classic flavor pairing with lamb.

Ingredients

  • 8 (1-inch-thick) lamb rib chops (about 1 1/4 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 3/4 teaspoon coarsely ground pepper
  • 2 garlic cloves, minced
  • Mint Chimichurri

How to Make It

  1. Preheat grill to medium-high heat (350° to 400°).

  2. Place lamb chops in a large bowl, and drizzle with olive oil. Sprinkle with rosemary and next 4 ingredients, and toss well to coat. Let stand 30 minutes. Meanwhile, prepare Mint Chimichurri.

  3. Place chops on greased grill rack. Cover and grill 3 to 4 minutes on each side for medium-rare (145°), 8 minutes for medium (160°), or 10 minutes for well-done (170°). Remove from grill; let stand 5 minutes. Serve with Mint Chimichurri.