Rosemary-and-Black Pepper Lamb Chops |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Simply seasoned chops get a hit of flavor from a vibrant Mint Chimichurri sauce. Delicious on grilled meat, chimichurri is as popular in Argentina as ketchup is in America. Our version includes mint—a classic flavor pairing with lamb. Ingredients:
8 (1-inch-thick) lamb rib chops (about 1 1/4 pounds) |
1 tablespoon extra-virgin olive oil |
2 tablespoons chopped fresh rosemary |
1 teaspoon ground coriander |
1 teaspoon kosher salt |
3/4 teaspoon coarsely ground pepper |
2 garlic cloves, minced |
mint chimichurri |
Directions:
1. Preheat grill to medium-high heat (350° to 400°).
2. Place lamb chops in a large bowl, and drizzle with olive oil. Sprinkle with rosemary and next 4 ingredients, and toss well to coat. Let stand 30 minutes. Meanwhile, prepare Mint Chimichurri.
3. Place chops on greased grill rack. Cover and grill 3 to 4 minutes on each side for medium-rare (145°), 8 minutes for medium (160°), or 10 minutes for well-done (170°). Remove from grill; let stand 5 minutes. Serve with Mint Chimichurri.
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