Grilled Lamb Chops with Chimichurri Sauce and Cherry Tomato Skewers

Name: Grilled Lamb Chops with Chimichurri Sauce and Cherry Tomato Skewers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 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; 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

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.