Lamb Chops With Cilantro-Mint Chimichurri

• Chimichurri Sauce
• cilantro leaf↗1 cup

  packed

• parsley, fresh flat-leaf↗1⁄2 cup
• mint leaves↗2 tablespoons
• serrano chili↗1 -2

  halved (seeded and ribbed if you want less heat)

• rice vinegar↗3 tablespoons
• fresh lime juice↗1 tablespoon

  (about 1/2 lime)

• honey↗1 tablespoon
• salt↗1⁄2 teaspoon
• olive oil↗2 tablespoons
• Lamb↗
• lamb loin chops, 1 inch thick each, trimmed of excess fat↗12
• salt & freshly ground black pepper
• olive oil↗2 tablespoons
• rosemary, fresh, chopped↗3 tablespoons
• garlic cloves, peeled and coarsely chopped↗3

Step-by-step instructions

1. 1

   Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.

2. 2

   Prehat broiler to high and place the oven rack at its highest position.

3. 3

   Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.

4. 4

   Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!