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.


Preparation Time: 10 minutes

Total Time: 25 minutes

Serves: 4




16 cherry tomatoes

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

2 tbsp olive oil

1 tsp salt

1/4 tsp pepper


Chimichurri Sauce:

1 cup fresh mint leaves

1/2 cup fresh parsley

2 cloves garlic

1/4 cup extra-virgin olive oil

2 tbsp red wine vinegar

1/2 tsp chili flakes

1/2 tsp salt, divided

1/4 tsp pepper, divided




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.

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