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Lamb Chops with Arugula Chimichurri


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  • 2 cups arugula
  • 1 cups fresh parsley
  • 1 clove garlic, minced
  • 1/2-cup olive oil
  • 1/3-cup red wine vinegar
  • 1 tablespoon ground cumin
  • 12 rib lamb chops
  • 2 tablespoons salt



Step 1

Preheat broiler. Meanwhile, in a food processor, pulse to combine arugula, parsley, and garlic. Transfer to a medium bowl. Add olive oil, vinegar, and cumin and stir until thoroughly combined. Set chimichurri aside.
Season lamb chops on both sides with salt, then place in a roasting pan. Broil until medium rare, about 5 to 6 minutes per side. Remove and let rest for 5 minutes. Top with reserved chimichurri before serving.


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