Grilled lamb chops with mint chimichurri

Executive chef John Fisher
Reata on 3rd, Oakdale

Lamb and mint are a traditional pairing. Adding mint to chimichurri brings a familiar yet slightly different vibrancy to chef John Fisher’s best-selling appetizer.

Ingredients

Chimichurri
2 bunches flat leaf parsley, chopped
1 cup chopped fresh mint
2 bunches cilantro, chopped
1 large shallot, minced
2 cloves garlic, minced
1 tsp. chili flakes
Zest and juice of 2 lemons
2 cups canola oil
1/2 cup red wine vinegar
Salt and pepper, to taste

Lamb
2 lamb racks, cut into chops
3 tbsp. olive oil
2 tbsp. chopped garlic
Salt and pepper, to taste

Instructions

Combine chimichurri ingredients in a large bowl and set aside for 30 minutes or up to 4 hours to let flavors develop. (Can be refrigerated up to 1 week.)

In a large bowl, combine olive oil, garlic, salt and pepper. Place lamb chops in bowl to marinate for 30 minutes to 1 hour at room temperature.

Preheat a grill pan over medium-high heat. Grill lamb chops for 2 to 3 minutes on each side for medium-rare. Remove from heat and let rest for 2 to 3 minutes.

Place lamb chops on individual plates and spoon over chimichurri. For a heartier meal, serve with your favorite version of cheesy polenta.

Serves 4 as an entrée or 6 as an appetizer