Grilled Lamb Chops with Green Chimichurri Sauce

• • 1 kg Lamb chops (pagidakia)
• • 1 tsp Salt
• • ½ tsp Black pepper
• • 2 tbsp Olive oil

For the Chimichurri Sauce

• • ½ cup Chopped coriander (25g)
• • ½ cup Chopped parsley (25g)
• • ½ cup Chopped fresh mint (25g)
• • ½ cup Chopped fresh spring onions (50g)
• • 2 clove Chopped garlic
• • ½ cup Olive oil (115ml)
• • 1 tbsp Vinegar (10ml)
• • ½ tsp Oregano
• • 1 fresh chili pepper without seeds, chopped, or ½ teaspoon dried chili flakes
• • 1 tsp Salt (8g)

1. 1. Drizzle the lamb chops with olive oil and sprinkle with salt and pepper. Let them marinate for 2 hours or overnight, covering them with plastic wrap and placing them in the refrigerator. When you are ready to grill, take them out of the fridge to come to room temperature. Meanwhile, prepare the chimichurri sauce: In a bowl, combine all the ingredients and mix. Set it aside until the lamb chops are grilled. Place a grill pan over the heat or light the charcoal. Grill the lamb chops for 8-10 minutes in a medium-hot pan or over charcoal until nicely browned on both sides. Serve the lamb chops hot, spooning some of the zesty chimichurri sauce, which comes to us from Argentina, over them.