Grilled American Lamb Chops with Mint Chimichurri
Servings:
4
4
Prep Time:
15 mins.
15 mins.
Cook Time:
20 mins.
20 mins.
Ingredients
- 1 rack of American Lamb, cut into 8 chops
- 1 cup loosely packed parsley
- 1/2 cup loosely packed mint
- 1/2 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons red wine vinegar
- 1 clove garlic
- Kosher salt
- Freshly ground black pepper
- 1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
- 2 ears corn, cooked and kernels removed
- 1 zucchini, chopped
- 1 teaspoon olive oil
- 1/4 cup plus 1 teaspoon extra virgin olive oil, divided
- 1/2 cup walnuts, chopped
- 4 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegar
- Kosher salt
- Freshly ground black pepper
- 1/4 cup fresh mint leaves, chopped
Preparation
- To prepare Pearl Couscous Salad, heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
- In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
- In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.
- Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness. Let rest for 5 minutes before serving.
- Meanwhile, make the Mint Chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. Don’t over process it. Season generously with Kosher salt and freshly ground black pepper.
- Serve lamb chops with the Pearl Couscous Salad and top with Mint Chimichurri.
Source: Shared Appetite & The American Lamb Board
