Cook time: 5-10 min (depending on thickness)
Lip smacking good...Juicy, tasty & fresh this recipe is a winner!
12 lamb chops
4 Tbsp rosemary, chopped
2 cups fresh parsley
6 tbsp fresh oregano
4 sprigs of fresh mint
6 cloves garlic, minced
2 tsp crushed chilli
6-8 tbsp red wine vinegar
1 cup olive oil
salt and pepper, to taste
- To prepare the chimichurri sauce, combine the parsley, oregano, mint and garlic and process in a food processor until just roughly chopped. You don't want to purée this.
- Stir in the crushed red peppers and add the vinegar. Season with salt and pepper to taste.
- Stir in the olive oil and set aside to let the flavours infuse.
- To prepare the lamb, season with salt, pepper and chopped rosemary. Preheat your grill to 400 degrees. Since my lamb chops were small, I seared each side for only 2-2 ½ minutes to leave the inside rare to medium rare. Serve with chimichurri sauce.