Fustini's Oils and Vinegars
Grilled Lamb Chops with Mint Chimichurri

Add To Favorites

Grilled Lamb Chops with Mint Chimichurri

Reviews

This recipe does not have any reviews yet   be the first to write one

Grilled Lamb Chops with Mint Chimichurri


Submitted by Lori Martenson, Fustini's Holland

Ingredients

Lemon Parsley Rice

Hint

Served here with grilled eggplant and toasted pita bread.


Directions

Step 1. 

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.


Step 2. 

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.


Step 3.  Lemon Parsley Rice

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.




Leave a Recipe Review
or cancel

Categories

 

Products

Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More