Grilled Lamb Chops with Mint Chimichurri (Dairy & Egg-Free)

Ingredients

• 8 Lamb chops
• 0.5 cup Fresh mint
• 0.5 cup Fresh parsley
• 3 cloves Garlic
• 3 tbsp Red wine vinegar
• 4 tbsp Olive oil
• 0.25 tsp Red pepper flakes
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 0.5 cup fresh mint, 0.5 cup fresh parsley, 3 cloves garlic, 3 tablespoons red wine vinegar, 4 tablespoons olive oil, 0.25 teaspoon red pepper flakes, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Pulse these ingredients until they are finely chopped, creating the mint chimichurri.
2. 2Measure half of the prepared mint chimichurri into a bowl and add the 8 lamb chops. Turn the lamb chops to coat them evenly in the chimichurri. Let the lamb chops marinate for at least 30 minutes.
3. 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
4. 4Place the marinated lamb chops on the preheated grill. Grill for 4 to 6 minutes per side. The lamb is done when it reaches an internal temperature of 63°C for medium-rare, or to your desired doneness.
5. 5Remove the lamb chops from the grill and let them rest for 5 minutes. This allows the juices to redistribute, making the lamb more tender.
6. 6Serve the grilled lamb chops with the remaining mint chimichurri on the side.

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