Broiled Lamb Chops With Mint Chimichurri
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
44
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tsp
Cinnamon1 cup
Distilled White Vinegar1 cup
Extra-Virgin Olive Oil3 tbsps
Water2 tbsps
Unsalted ButterDirections:
1
Cook chops: Preheat broiler
2
Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops
3
Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare
4
Preheat broiler
5
Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops
6
Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare
7
Meanwhile, make chimichurri and cook peas: With motor running, drop garlic into food processor and finely chop
8
Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped
9
Transfer to a bowl
10
Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes
11
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side
12
With motor running, drop garlic into food processor and finely chop
13
Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped
14
Transfer to a bowl
15
Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes
16
Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side