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Grilled Lamb Chops with Mint Chimichurri
Grilled Lamb Chops with Mint Chimichurri
Submitted by Lori Martenson, Fustini's Holland
Meat and Poultry
Ingredients
- 1 rack of lamb cut into 8 chops
- Fustini's Robust SELECT olive oil
- Kosher salt
- freshly ground black pepper
- 1 cup loosely packed parsley
- 1/2 cup loosely packed mint
- 1/2 cup Fustini's Gremolata olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons Fustini's Vinoso vinegar
- 1 garlic clove
- 1 cup rice
- 1 tablespoon Fustini's Meyer Lemon olive oil
- 2 cups water
- 1 tablespoon parsley, chopped
- 1 teaspoon cumin
- juice from 1/2 a lemon
- salt to taste
Directions
- Season lamb chops generously with Kosher salt and freshly ground black pepper and brush lightly with olive oil. Grill lamb chops to desired doneness (145°,F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.
- Meanwhile, make the mint chimichurri. Pulse parsley, mint, Gremolata olive oil, lemon juice, Vinoso vinegar, and garlic in a food processor until uniformly chunky. Do not over-process it to a pesto-like consistency. Season generously with Kosher salt and freshly ground black pepper.
- Add rice to a medium saucepan over medium-high heat. Add olive oil and sauté, lightly. Add water and continue to cook according to package directions. When done, fluff with a fork, toss in cumin, fresh parsley and garnish with a squeeze of lemon juice. Serve with lamb chops and chimichurri sauce.
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