INGREDIENTS
1lb American lamb chops bone-in (loin, rib or shoulder chops - approximately 4 chops)
Lamb Marinade
1-2 garlic chopped
1/2 lemon
1 tsp cumin
1/2 tsp oregano
1/4 cup olive oil
1 tsp sea salt
Chimichurri
2 bunches flat-leaf parsley stems removed and leaves chopped
4 cloves garlic minced
1/4 cup lemon juice
1/4 cup red wine vinegar
1/2 cup olive oil
DIRECTIONS
Marinate Lamb
In a bag or dish add you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.
Grill Lamb
Preheat grill to high heat. Place Lamb on grill for 5-8 minutes (until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with 1/2 the chimichurri and let rest for 5 minutes.
Chimichurri
Chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.
