Grilled Lamb Chops and Mint Chimichurri |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Complement pan-grilled lamb chops with chimichurri, a sauce made of fresh herbs, garlic, and olive oil. Ingredients:
1 1/2 cups fresh mint |
1/2 cup fresh flat-leaf parsley |
2 1/2 tablespoons extra-virgin olive oil |
2 tablespoons fat-free, lower-sodium chicken broth |
1 1/2 tablespoons white vinegar |
2 teaspoons minced shallots |
1/8 teaspoon crushed red pepper |
2 garlic cloves, minced |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
8 (4-ounce) lamb loin chops, trimmed |
cooking spray |
Directions:
1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.
2. Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.
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