Ingredients:

  • 8 lamb chops (approximately 1-inch thick)
  • 4 tablespoons olive oil (60 ml)
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped (about 1 g)
  • 2 teaspoons fresh thyme leaves (about 1 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 bunch fresh mint (approx. 30 g, leaves only)
  • 1 bunch fresh parsley (approx. 30 g, leaves only)
  • 2 cloves garlic, minced
  • ½ teaspoon red pepper flakes (2 g)
  • ¼ cup olive oil (60 ml)
  • 2 tablespoons red wine vinegar (30 ml)
  • Salt to taste

Instructions:

  1. In a mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Coat the lamb chops with the marinade, cover, and refrigerate for at least 30 minutes.
  2. In a food processor, combine mint, parsley, garlic, and red pepper flakes. Pulse until finely chopped. Drizzle in olive oil and red wine vinegar, then blend until well combined. Season with salt to taste.
  3. Preheat your grill to medium-high heat (about 400°F/200°C).
  4. Remove lamb from the marinade, shaking off excess. Place lamb chops on the grill and cook for 4-6 minutes on each side for medium-rare, or until the internal temperature reaches 145°F (63°C). Let rest for 5 minutes before serving.
  5. Serve lamb chops drizzled with mint chimichurri.