Grilled Lamb Chops with Chimichurri & Yogurt Mint Sauce

INGREDIENTS

For the Marinade:

• 8 lamb rib chops (about 1 – 1 1/2 pounds)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• Salt & Pepper

For the Chimichurri:

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 3-4 garlic cloves
• 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two. Serves 4.

For the Yogurt Mint Sauce:

• 6 scallions, white and green parts, chopped
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons minced fresh dill
• Pinch of crushed red pepper flakes
• 1 tablespoon olive oil
• 1 tablespoon freshly squeezed lemon juice
• 7 ounces Greek yogurt
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

DIRECTIONS

Prepare the sauces as instructed above and set aside.

In a small bowl combine marinade ingredients: garlic, olive oil, salt, pepper and lemon juice. Rub over lamb chops and let sit on the counter for about 30 minutes.

Heat a gas grill or grill pan over high heat. Add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.