8 lamb chops
2 chopped garlic cloves
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 tablespoon canola oil
Kosher salt & freshly ground pepper
Mint Chimichurri Sauce
1/2 cup packed fresh mint
1/2 cup packed fresh italian parsley
2 coarsely chopped garlic cloves
1/4 cup coarsely diced red onion
1/2 cup extra virgin olive oil
1/8 cup red wine vinegar 1
/2 teaspoon red pepper flakes (or to taste)
1/2 teaspoon kosher salt
In a small bowl, mix the chopped garlic, thyme, rosemary, and canola oil. Rub mixture all over the lamb chops. Marinate the lamb for at least 30 minutes, or overnight. Bring to room temperature before cooking.
Pre-heat your grill or cast iron skillet over medium-high heat until it just starts to smoke. Add a small drizzle of canola oil if using a skillet.
Season the lamb on all sides with kosher salt and freshly ground pepper. Sear the lamb chops for about 3 to 4 minutes on each side for medium-rare (internal temperature of 120 to 125 degrees).
Rest the lamb chops for 10 minutes before serving with the mint chimichurri.
Add the olive oil, red wine vinegar, mint, parsley, garlic, red pepper flakes and salt to the Vitamix. Pulse until the ingredients are well chopped, but not completely pured.
Transfer the chimichurri sauce to a small bowl or jar. Taste for seasoning and add more salt, red wine vinegar or red pepper flakes as desired for your taste. Place plastic wrap directly on top of the chimichurri to preserve the color, and store in the refrigerator until serving.