This chimichurri recipe is a bit adjusted from the normal, due to it being served on lamb. Easily eyeball the chopped mint and parsley to be even, I'd say just short of a handful of each, add 4-5 cloves of large garlic and cover heavily with olive oil. You don't want it too oily but not too dry add oil time at a time until desired consistency.
To Make Chimichurri:
Finely chop mint and parsley (roughly a handful of each)
Peel 4-5 large garlic cloves & mince
Add equal amounts of mint & parsley, along with garlic and douse with olive oil. Add red pepper flakes to your desired heat. Roughly 2 teaspoons for my household
Mix well. Cover and refrigerate until served.
To Make Lamb Chops:
Coat both sides with salt, pepper and garlic powder
Grill for directly on the fire for 2-3 minutes per side until desired temperature. If you are not using a thermometer keep in mind they cook quickly due to the thin nature of the meat. If you've cooked a thing steak roughly same cook time. If you want to make them extra eye appealing (I didn't do this) you can wrap the bones in foil so they don't get burnt and change color.
Ingredients:
Lamb chops
Salt
Pepper
Garlic Powder
Mint
Parsley
4-5 cloves of garlic
Chili flakes
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