Lamb Chops with Chimichurri

I have recently started to cook lamb. It is an affordable meat that you can often get grass-fed and pastured. I feel the strong flavor can put some off but cooked well and paired with good herbs it is ver good. I love the quickness of these small chops and the bold flavor of the Chimichurri sauce.

You will need:

*3-4 chops per person

*1 bunch mint

*1 bunch parsley

*1 lemon ( first get the rind with a microplane or other tool and reserve the juice )

*red chili pepper flakes ( a pinch to 1 teaspoon based on your taste)

*olive oil 1/2 cup to 3/4 cup

*4-6 cloves garlic (depends on how much you love garlic)

*salt, pepper,

Method: In a blender add garlic, lemon rind, lemon juice, red chili pepper flakes,  roughly chopped parsley and mint, and 1/2 cup olive oil. Pulse until everything is mixed well and at a rough chop. Add more olive oil if need be to make a shiny paste. Salt and pepper to taste. Pat dry the chops with a paper towel. Sprinkle generously with pepper and salt. Heat a skillet or pan to very hot (medium high to high). Put the chops in and you should not touch and let sear and heat for three minutes each side. Take off and let rest for 10 minutes tented with aluminum foil. Serve with Chimichurri sauce on the side.

I love served with a big salad, orzo, or potatoes.

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