My Mom’s Grilled Lamb Chops with Mint Chimichurri

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Recipe

10 lamb chops

Marinade:

• 10 mint tea bags in 1/2 of hot water (seeped for 10 min)

• 2 teaspoons sea salt

• 20 turns black pepper

• 3 tbs olive oil

• 3 tbs chopped garlic

• 1 tbs mint jelly

Chimichurri Sauce:

• 1/2 parsley

• 1.5 cup mint

• olive oil

• 4 tbs lemon juice

• 3 cloves garlic

• 1 tsp salt

• 20 turns ground pepper

Marinate lamb chops with 2 teaspoons of Kosher salt and 30 turns of freshly ground black pepper, 2 tablespoons of olive oil, 1 tablespoon of mint jelly. Marinate for 2 days.

Grilled lamb chops to desired doneness, 145°F for a nice medium-rare/medium pink center, 160° F for medium, or 170°F for well done. Let rest for 5 minutes before serving.

Make the mint chimichurri. In a food processor, pulse 1/2 cup parsley, 3/4 cup mint, 1/3 cup olive oil, 2 tablespoons lemon juice, 3 cloves of garlic, 1 teaspoon sea salt, and 30 turns of freshly ground pepper in a food processor.  Puree until smooth. Do not over-process, or the chimichurri will turn into a pesto-like consistency.