Lamb Chops with Mint Chimichurri

By lorik

The bright flavor of this mint chimichurri is the perfect contrast to the broiled lamb chops.
Makes 4 servings (1 cup chimichurri)

Ingredients

• FOR THE CHIMICHURRI, PURÉE:
• 2 cups fresh mint leaves
• 1 cup fresh parsley leaves
• 1/2 cup extra-virgin olive oil
• 3 Tbsp. each white wine vinegar and fresh lemon juice
• 2 –3 cloves garlic, chopped
• 2 scallions, chopped
• 1 jalapeño, seeded and chopped
• Salt, black pepper, and sugar to taste
• FOR THE LAMB, SEASON:
• 8 lamb loin chops (4–6 oz. each, 1–1 1/4-inch thick), trimmed

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat broiler to high with rack 3 inches from element. Line a baking sheet with foil.

For the chimichurri, purée mint, parsley, oil, vinegar, lemon juice, garlic, scallions, and jalapeño in a food processor; season with salt, pepper, and sugar. Reserve 1/2 cup chimichurri for Orzo & Peas (right).

For the lamb, season chops with salt and pepper; transfer to prepared baking sheet. Broil chops, flipping once, until an instant-read thermometer inserted into the centers, but not touching bone, registers 145°, about 10 minutes. Serve chops with remaining 1/2 cup chimichurri.

Per serving: 624 cal; 34g total fat (9g sat); 225mg chol; 238mg sodium; 3g carb; 1g fiber; 72g protein