Rosemary-and-Black Pepper Lamb Chops
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
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.
How to Make It
Step 1
Preheat grill to medium-high heat (350° to 400°).
Step 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.
Step 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.
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greginphx's Review
This is a very good receipe. I will definitely make it again. The only thing I would be tempted to change is to reduce the amount of vingar in the chimichurri from 3 to 2 TBSP.
Ratchet's Review