Grilled lamb chops with mint chimichurri
Ingredients
- 8 lamb loin chops about 1-1-1/2" thick
- 0.4 ounces mint leaves (fresh) 1/4 cup, packed leaves (no stems)
- 0.4 ounces Italian flat-leaf parsley (fresh) 1/4 cup, packed leaves (no stems)
- 0.4 ounces basil leaves (fresh) 1/4 cup, packed leaves (no stems)
- 1/2 cup olive oil (extra virgin)
- 1/4 cup white vinegar use white balsamic if not following the migraine diet
- 2 cloves garlic peeled, roughly chopped
- 1/2 tsp white pepper can substitute black pepper, but white is preferred
- 1/4 tsp red pepper flakes
Instructions
- Put the meat out to warm up for at least 30 minutes before grilling.
- Pulse all the other ingredients in a blender until emulsified. You should still see flecks of individual ingredients in the sauce.
- Pour a small amount of sauce over the meat and rub on all sides. Marinate at least 30 minutes.
- Heat a grill pan to high.
- Sear the chops on high for 3 minutes per side, then 1 minute on each edge for a total of 10 minutes. (If using thinner chops, it should be about 6 minutes total.)
- Use an instant-read thermometer; the internal temperature should be 130F/55C. Remove from heat and let rest 10 minutes before cutting. It should be medium-rare.
- Serve with the rest of the sauce. In the photograph I included steamed rainbow carrots drizzled with olive oil.