LavaLakeLamb.com
Cat Cora’s Chimichurri Lamb Chops
Cat sears her chops on the grill and finishes them in a hot oven.
- 8 Lava Lake Lamb chops
- Salt
- Pepper
- Freshly ground black pepper
- 1 tablespoon dried orange rind
- 1/2 tablespoon chili powder
- 1 teaspoon sea salt
Chimichurri Sauce
- 6 garlic cloves, peeled and chopped
- 3 dried bay leaves
- 1 fresh poblano pepper, coarsely chopped with the seeds left in
- 1 fresh Serrano chile, coarsely chopped with the seeds left in
- 1/2 tablespoon sea salt
- 1/3 cup finely chopped fresh Italian flat-leaf parsley
- 1/4 cup finely chopped fresh oregano
- 1/4 cup finely chopped fresh basil
- 1/4 cup sherry vinegar
- 1/3 cup olive oil
Rub both sides of the chops with salt and pepper first so that it stays on the meat; then mix the next four ingredients in a small bowl and rub that blend onto both sides of the chops until well coated. Let sit for 30 minutes.
Preheat the grill and preheat the oven to 450°F.
While the lamb is absorbing the rub, make the chimichurri sauce by combining the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.) Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside.
Place the meat on the hot grill and sear on all sides until caramelized. Place the lamb on a rack in a roasting pan and slide it into the hot oven for 20 minutes for medium-rare meat.
Spoon the chimichurri sauce over the chops and serve.
Serves 4-8 depending on how hungry you are!
