Grilled Lamb Loin Chops & Tri-colored Mini Sweet Peppers and Cherry Tomato Medley with Chimichurri Sauce

  

June 20, 2022

Recipe provided by Nourish with Lamb, courtesy of the American Lamb Board (Grilled Lamb Loin Chops & Tri-colored Mini Sweet Peppers and Cherry Tomato Medley with Chimichurri Sauce | American Lamb).

  • Prep: 15 mins
  • Cook: 15 mins

Ingredients

Cilantro Parsley Chimichurri Sauce

1/4 cup Olive oil

4 cloves Garlic, minced

1 tsp Kosher salt

1 small Jalapenos, seeds removed & finely chopped

1/4 cup Fresh lime juice

1 cup Fresh cilantro, chopped

1 cup Fresh Italian parsley, chopped

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

1 lb Bag tri-colored mini sweet peppers, rinsed & dried

12 ounces Multi-colored cherry tomatoes medley, rinsed & dried

1 tbsp Olive oil

1/2 tsp Kosher salt

1/4 tsp Black pepper

Grilled Lamb Loin Chop

8 Lamb loin chops (4-5oz each bone-in)

1 tsp Olive oil

1/2 tsp Kosher salt

1/4 tsp Black pepper

Directions

Cilantro Parsley Chimichurri Sauce

1Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing to cool. Stir in the salt and jalapeno. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

1Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter.

Grilled Lamb Loin Chop

1Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved Cilantro Parsley Chimichurri Sauce and serve.

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