(recipe, styling & photography by GlamFoodie: /https://www.glamfoodie.com/)
Prep Time: 15 mins
Cook Time: 10 mins
Serves: 4
Ingredients
For the lamb chops:
– 8 lamb chops
– 2 tablespoons olive oil
– 2 teaspoons paprika
– 1 teaspoon cayenne pepper
– 1 teaspoon garlic powder
– Salt and pepper to taste
For the chimichurri sauce:
– 1 cup fresh parsley leaves, finely chopped
– 1/4 cup fresh cilantro leaves, finely chopped
– 3 cloves garlic, minced
– 1/4 cup red wine vinegar
– 1/2 cup extra-virgin olive oil
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
Instructions
1. Preheat your grill pan over medium-high heat.
2. In a small bowl, combine the olive oil, paprika, cayenne pepper, garlic powder, salt, and pepper. Mix well to create a marinade.
3. Rub the lamb chops with the marinade, coating them evenly. Let them sit at room temperature for about 10 minutes to allow the flavours to penetrate the meat.
4. While the lamb chops marinate, prepare the chimichurri sauce. Combine the parsley, cilantro, garlic, red wine vinegar, olive oil, dried oregano, salt, and pepper in a medium bowl. Stir well to combine. Set aside for the flavours to meld.
5. Place the lamb chops on the preheated grill pan. Grill for 3-4 minutes per side for medium-rare, or adjust the cooking time according to your desired doneness.
6. Remove the lamb chops from the grill and let them rest for a few minutes before serving.
7. Serve the grilled lamb chops hot, accompanied by the chimichurri sauce on the side. Drizzle the chimichurri sauce over the lamb chops or use it as a dipping sauce.
8. Enjoy with Perdeberg Vineyard Collection Grenache Noir.
