Lamb chops with chimichurri
Lamb chops with chimichurri.
A solid contender for Christmas dinner. If lamb isn’t your thing, chimichurri is also delicious with beef, pork, salmon, scallops, shrimp or tofu.
XO, km
THE DISH:
Lamb chops with chimichurri | serves 2
THE STUFF:
Lamb chops (2-3 per person)
Kosher S+P
EVOO
CHIMICHURRI SAUCE
1 cup flat leaf parsley
1/4 cup cilantro
1 clove garlic
3/4 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/2 cup EVOO
1/3 cup red wine vinegar
THE HOW-TO:
Warm 1 tablespoon EVOO in a cast iron skillet or grill pan over medium high heat. Working in batches so you don’t crowd the pan, cook the lamb chops to medium-rare, 2-3 minutes per side, depending on how thick they are.
To make the chimichurri sauce, put everything in a blender or food processor and puree. Transfer to a small bowl and serve alongside lamb chops.
I roasted some tomatoes (a bit of EVOO, S+P, 10 minutes at 400°F) on the vine because they looked so pretty. They were yummy, too.