Grilled Lamb Loin Chops
– tender, delicious, perfectly grilled – these lamb chops steal the show every time!
Ingredients
• 16 1-inch thick lamb chops (about 3½ pounds)
• ¼ cup of extra virgin olive oil
For the paste:
• ½ cup of fresh rosemary
• 7 cloves of garlic
• 1 tablespoon of kosher salt
For the mint chimichurri:
• 1 cup of fresh mint
• 3 cloves of garlic
• 1 teaspoon of kosher salt
• 1 teaspoon of red chili flakes
• 1 teaspoon of black pepper
• 2 tablespoons of red wine vinegar
• ¼ cup of extra virgin olive oil
Instructions
1. Prepare the mint chimichurri: Chop the mint, garlic, chili flakes, salt, pepper and red wine vinegar with a food processor or hand chopper. With the machine running, slowly add the oil to create a thinned sauce. Reserve.
2. Prepare the lamb: Chop the rosemary and garlic with a food processor set to pulse. Add the salt and pulse some more to create a chunky paste. Place the lamb chops into a large bowl and toss in the oil to coat. Rub the paste into each chop. Transfer to a platter and bring to room temperature for about one hour before grilling.
3. Grill the chops: Preheat barbecue to 450°F. Place the chops onto the grill, spacing them out evenly across the surface. Grill for two minutes before flipping the chops and cooking them for an additional 2 minutes. Check that the doneness is to your liking before transferring them to a service plate or platter. Serve with a favourite side accompanied by the mint chimichurri.
