Lamb Chops With Cilantro-Mint Chimichurri - cooking recipe

Ingredients

Chimichurri Sauce
1 cup cilantro leaf, packed
1/2 cup parsley, fresh flat-leaf
2 tablespoons mint leaves
1 -2 serrano chili, halved (seeded and ribbed if you want less heat)
3 tablespoons rice vinegar
1 tablespoon fresh lime juice (about 1/2 lime)
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons olive oil
Lamb
12 lamb loin chops, 1 inch thick each, trimmed of excess fat
salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons rosemary, fresh, chopped
3 garlic cloves, peeled and coarsely chopped

Preparation

Chimichurri:
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.
Lamb:
Prehat broiler to high and place the oven rack at its highest position.
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.
Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!