Grilled Lamb Chops with Green Chimichurri Sauce

• •1 kg lamb 'pagidakia' (small chops/cutlets)
• •1 teaspoon salt
• •½ teaspoon black pepper
• •2 tablespoons olive oil

For the Chimichurri Sauce

• •½ cup (25g) finely chopped coriander (cilantro)
• •½ cup (25g) finely chopped parsley
• •½ cup (25g) finely chopped fresh mint
• •½ cup (25g) finely chopped spring onions (scallions)
• •2 cloves garlic, finely chopped
• •½ cup (115ml) olive oil
• •1 tablespoon (10ml) vinegar
• •½ teaspoon dried oregano
• •1 fresh chili pepper, deseeded and finely chopped, or ½ teaspoon dried chili flakes
• •1 teaspoon (8g) salt

1. 1. Drizzle the lamb chops with olive oil and sprinkle with salt and pepper.
2. 2. Let them marinate for 2 hours or overnight, covering them with plastic wrap and placing them in the refrigerator.
3. 3. When you are ready to grill, take the chops out of the fridge to come to room temperature.

Prepare the Chimichurri Sauce:

1. 1. In a bowl, combine all the sauce ingredients and mix well. Set it aside until the lamb chops are grilled.
2. 2. Place a grill pan over high heat or light the charcoal. Grill the lamb chops for 8-10 minutes on a medium-hot pan or over charcoal until nicely browned on both sides.
3. 3. Serve the lamb chops hot, spooning some of the zesty chimichurri sauce over them—a lovely taste straight from Argentina!