Grilled Lamb Chops with Chimichurri

Another great recipe from Nom Nom Paleo.  Check it out!

Grilled Lamb Chops with Chimichurri

Lamb:

Kosher Salt

4 lamb chops, either frenched or without the bone

2 Tbsp olive oil

Mint Chimichurri:

1/2 C fresh parsley, chopped

1/4 C fresh mint, chopped

1 medium shallot, minced

2 Tbsp balsamic vinegar

1 Tbsp salt packed capers, drained

1 tsp garlic, minced

1/8 tsp red chili flakes

fresh ground pepper

1/4 C olive oil

Salt the chops on both sides and bring them up to room temperature on the counter while making the chimichurri.  For the chimichurri, put all the ingredients except the olive oil into a food processor or blender and pulse until the contents are roughly chopped.  Resume the pulsing while adding the olive oil in a steady stream.  Once a smooth chimichurri forms, put it into a large deep dish that can hold all the lamb chops.

Pat the chops dry with a paper towel and season with pepper.   Set a grill to medium high heat or heat a pan to medium high heat with a bit of olive oil.  Cook the chops for 2-3 minutes on each side or until the lamb reaches your desired doneness.  Place the chops directly in to the chimichurri and toss to coat well.  Rest the chops for 10 minutes before serving.