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Grilled Lamb Chops with Chimichurri

Ingredients (Chimichurri)

Yield: 3 cups

12 cloves garlic
2 cups Parsley, chopped
2 tablespoons fresh oregano or 2 teaspoons dried
2 tablespoons fresh thyme
2 teaspoons fresh rosemary
1 teaspoon crushed red pepper flakes
½ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
3 tablespoons red or white wine vinegar

Method (Chimichurri)

1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.

2. Refrigerate until ready to use.

Note: Store in an airtight container in the refrigerator for up to 3 days

Ingredients (Lamb Chops)

Yield: 4 Servings

4 lamb chops, each about ¾ inch thick
¼ cup olive oil
1 large clove of garlic, minced
1 teaspoon rosemary
1 teaspoon kosher salt
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
1 teaspoon *Tijerina Global Spices “Cuban Mojo”
¼ cup minced fresh parsley
1 tablespoon lemon juice
¼ teaspoon fresh cracked black pepper

Method (Lamb Chops)

1. Combine all lamb seasoning and rub on lamb.

2. Heat grill or grill pan on high heat.

3. Cook lamb chops on the first side for about 3 minutes.

4. Flip to cook other side for 2-3 minutes or until desired doneness. Remove from heat and serve immediately with chimichurri and a sliced baguette.