Grilled Lamb Chops with Chimichurri

Ingredients

Instructions

1. 1

   MAKE THE CHIMICHURRI: In a food processor, pulse the parsley and oregano until finely chopped. Add garlic, red wine vinegar, red pepper flakes, and cumin. Pulse a few times to combine. With the processor running, slowly drizzle in the olive oil until emulsified. Season with 1/2 tsp salt. The chimichurri should be chunky, not a smooth paste. Transfer to a bowl and let sit at room temperature at least 15 minutes for flavors to meld - better if made 1-2 hours ahead.

2. 2

   PREPARE THE LAMB: Remove lamb chops from refrigerator 30 minutes before cooking - cold meat won't cook evenly. Pat completely dry with paper towels. Season generously with salt and freshly ground pepper on both sides, pressing the seasoning into the meat.

3. 3

   PREHEAT THE GRILL: Heat your grill (or grill pan) to high heat - you want it smoking hot for a good sear. If using a grill, clean and oil the grates. For a grill pan, add 1 tbsp oil and heat until shimmering.

4. 4

   GRILL THE LAMB: Place lamb chops on the hottest part of the grill. Don't move them - let them sear undisturbed for 3-4 minutes until a dark crust forms. Flip and cook another 3-4 minutes for medium-rare (125°F internal), 4-5 minutes for medium (135°F). For thicker chops, use a meat thermometer to check doneness. The fat cap should be rendered and crispy.

5. 5

   REST THE MEAT: Transfer lamb chops to a cutting board or plate. Tent loosely with foil and let rest 5 minutes. Resting is essential - it allows the juices to redistribute throughout the meat. Skip this step and you'll have dry lamb with juices running all over your plate.

6. 6

   SERVE: Arrange lamb chops on a warm platter or individual plates. Spoon a generous amount of chimichurri over the top - the bright, acidic sauce cuts through the rich lamb perfectly. Serve extra chimichurri on the side.