Ingredients

The following ingredients have 6 Servings
  • 6 lamb chops
  • 3 pinches sea salt and pepper
  • 3 pinches Montreal steak seasoning, to taste (optional)
  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • 1/4 cup fresh oregano (optional, but we like it)
  • 4 cloves garlic minced
  • 4 tablespoons tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 pinch red pepper flakes, more to taste
  • 2 pinches Salt, pepper and montreal steak seasoning, to taste

Instruction

  • To prepare the Chimichurri sauce first saute minced garlic in a little bit of olive oil (3 minutes on med. heat).
  • Next combine the parsley, oregano, mint and sauted garlic and process in a food processor until just roughly chopped. Don’t over do it or it will turn into a puree.
  • Add in the crushed red peppers, lemon juice and add the vinegar. Season with salt and pepper to taste and Motreal Steak seasoning if using (optional).
  • Stir in the olive oil and let sit so flavors can infuse.
  • To prepare the lamb, season with salt, pepper and Montreal Steak Seasoning. Have at room temperature before cooking.
  • If you have a grill- Preheat your grill to 400 degrees. If lamb chops are small, sear each side for only 1 – 1 1/2 minutes to leave the inside rare to medium-rare. If sauteing in a pan (pre-heat with olive oil and cook for 2-3 minutes on each side to leave inside medium rare. Some of my lamb chops were big so I did a full three minutes on each side.
  • Let sit for 5-10 minutes before slicing in to give the meat a chance to restore it’s juices!
  • Serve with Chimichurri sauce. Enjoy the burst of flavors you are about to encounter!