Grilled Lamb Chops with Chimichurri Sauce and Cherry Tomato Skewers

This elegant, easy entrée with the spicy kick of Argentinian Chimichurri Sauce is perfect for entertaining. If you like extra heat, add a few more chili flakes.

Apr 1 - 15m cook

Prep time:

10m

Cook time

15m

Total time

25m

Makes

4ppl

Ingredients
Instructions

Lamb Chops

cherry tomatoes

lamb loin chops (about 3/4-inch thick), at room temperature and patted dry

olive oil

2 tbsp

salt

1 tsp

pepper

1/4 tsp

Chimichurri Sauce

fresh mint leaves

1 cup

fresh parsley

1/2 cup

cloves garlic

extra-virgin olive oil

1/4 cup

red wine vinegar

2 tbsp

chili flakes

1/2 tsp

salt, divided

1/2 tsp

pepper, divided

1/4 tsp

Chimichurri Sauce: In food processor, combine mint, parsley, garlic, olive oil, vinegar, chili flakes, salt and pepper; process until smooth.

Preheat Kenyon City Grill® to high heat. Thread cherry tomatoes onto 4 soaked wooden skewers. Brush tomatoes and lamb chops with olive oil; sprinkle with salt and pepper. Cook lamb chops for 2 to 3 minutes per side or until well-marked and instant-read thermometer inserted into thickest part of loin chop registers 145°. Remove from grill; let stand for 5 minutes.

Meanwhile, place tomato skewers on grill; close lid and cook, turning occasionally, for 4 to 5 minutes or until lightly charred and tender. Serve with lamb chops and Chimichurri Sauce.