Preparation Method
- In a medium bowl, whisk together garlic, mint, cilantro, olive oil, parsley, vinegar, and jalapeño. Season the mint chimichurri with salt and pepper.
- Heat the griddle to 400°F (200°C), and brush with oliveoil. Season lamb chops all over with salt and pepper. Arrange chops on the griddle. Cook, covered and flipping once, until browned and cooked to medium rare (130°F) (54.5°C), 6 to 8 minutes. Transfer 4 lamb chops to each serving plate, and serve with mint chimichurri. Garnish with mint leaves, if desired.
Variations
FENNEL-CRUSTED DOUBLE-CUT LAMB CHOPS
Omit mint chimichurri sauce. Substitute 8 double-bone, 2-inch-thick lamb rib chops for 16 single-bone, 1-inch-thick lamb rib chops. Combine 2 tablespoons (12 grams) coarsely cracked black peppercorns, 2 tablespoons (20 grams) coarsely cracked cumin seeds, and 2 tablespoons (14 grams) coarsely cracked fennel seeds in a bowl. Season double-bone chops liberally with salt, brushgenerously with olive oil, then crust both sides in the pepper mixture. Cook, flipping once, until rare (125°F) (51.66°C), about 12 minutes.
BASIL-HONEY PESTO LAMB CHOPS
Make as directed, omitting all ingredients except salt, pepper, and lamb chops. Substitute basil-honey pesto for chimichurri sauce. Make basil-honey pesto: Combine 2 cups (56 grams) packed basil leaves, ¼ cup (80 grams) honey, 2 tablespoons (10 grams) grated Pecorino-Romano cheese, 2 tablespoons (20 grams) toasted pine nuts, and ½ garlic clove (6 grams) in a food processor; process until smooth. Season pesto with salt and pepper, and store, covered in a thin layer of olive oil, in an airtight container in the refrigerator for up to 1 week.
Pro Tip
Ask your butcher to leave some fat on the rib chops, as they baste the meat while cooking.
