Ingredients

The following ingredients have 4 Servings
  • 8 lamb rib chops (separated)
  • 1 tbsp avocado oil (or your favorite cooking oil)
  • 1 tbsp extra virgin olive oil
  • Juice and zest of 1 lemon
  • 4 garlic cloves (minced)
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper (omit for AIP)
  • 1/3 cup mint leaves (packed)
  • 1/3 cup parsley (packed)
  • 6 tbsp extra virgin olive oil
  • 1 garlic clove (minced)
  • 1 tbsp red wine vinegar
  • 1/4 tsp sea salt
  • 1/8 tsp red pepper flakes (omit for AIP)

Instruction

  • If not done already, separate the lamb into individual sections with a sharp knife. Place in a resealable bag.
  • Whisk together all ingredients for the marinade and pour over the lamb. Seal the bag and massage the marinade into the lamb to coat evenly. Place in the fridge for 2 hours to overnight.
  • Remove the lamb from the fridge 30 minutes before cooking.
  • While the lamb is coming to room temperature, make the chimichurri sauce: Place all its ingredients in a food processor and pulse until finely chopped. You can also finely chop the herbs and garlic by hand and mix together. Set aside at room temperature.
  • Heat a skillet over medium high heat and add avocado oil. If grilling, heat over medium high heat and grease the grates.
  • Pan fry the lamb for 3-4 minutes on each side for medium rare (130 degrees internal temperature).
  • Remove from heat and rest for 5 minutes.
  • Serve, drizzled with mint chimichurri sauce.