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Served here with grilled eggplant and toasted pita bread.
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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