Grilled Grass-fed Lamb Chops with Chimichurri Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Is there anything more satisfying on a warm summer night than a mouthwatering lamb recipe? Take, for example, this delicious dish from A Cozy Kitchen, featuring juicy lamb rib chops drizzled in a bright chimichurri sauce and accompanied by savory, blistered tomatoes.

Tip: You can prepare the chimichurri up to one day in advance.

Ingredients:

For the Lamb Rib Chops:

2.5 lb. New Zealand grass-fed lamb rib chops (Tip: look for the Taste Pure Nature Logo)
Kosher salt
Fresh tomatoes on the vine

For the Chimichurri:

2 cups Italian parsley leaves, minced
1/2 shallot, peeled and minced
1 tablespoon red wine vinegar
1 garlic clove, peeled and grated
Kosher salt
1/4 teaspoon crushed red pepper
2/3 cup extra virgin olive oil

Directions:

1. Bring the lamb rib chops to room temperature, about 30 minutes.
2. Sprinkle both sides of the lamb rib chops with kosher salt.
3. Preheat grill to medium-high heat. Rub the grates with neutral oil.
4. Place the rib chops on the grill, cooking each side for 3-4 minutes or until the lamb rib chops reach 145°F for medium-well. Remove lamb rib chops from the grill and set aside to rest.
5. While the lamb rib chops rest, prepare the tomatoes in a medium bowl by tossing them with 1-2 teaspoons of olive oil and a pinch of kosher salt.
6. Add the tomatoes to the hot grill and cook until blistered and slightly softened, about 1-2 minutes. Remove the tomatoes from the grill and set aside until you are ready to plate.

For the Chimichurri:

7. In a medium bowl, mix together the minced Italian parsley, shallot, red wine vinegar, garlic, a pinch of kosher salt, crushed red pepper and olive oil. Add more salt, to taste.