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Ingredients
- 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
Preparation
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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