American Lamb Chops with Chimichurri
Recipe provided by Alexis deBoschnek, courtesy of the American Lamb Board (American Lamb Chops with Chimichurri | American Lamb).
On a cutting board, pat the lamb loin chops dry with a paper towel. Add the lamb loin chops to a large bowl along with olive oil, salt, pepper, red pepper flakes, rosemary, and garlic, and use your hands to mix until well coated. Cover the bowl with plastic wrap and transfer to the refrigerator for at least 30 minutes, up to 8 hours.
Prepare the grill for medium high heat. Place the lamb chops on the grill and cook, without moving, for 2-3 minutes, until golden brown. Flip the lamb chops over and continue to cook for 2-3 minutes, until golden brown with an internal temperature of 145˚F. Transfer the lamb chops to a serving platter and let rest for at least 3 minutes.
In a medium bowl, add shallot, garlic, salt, oregano, pepper flakes, parsley, sherry vinegar, and olive oil and whisk to combine
Spoon the chimichurri over the lamb chops before serving.
