Categories: Beef
Ingredients
- 2 racks of lamb, frenched
- 3/4 tsp sea salt
- 3/4 tsp black pepper
- 2 tsp lemon zest
- 1/4 cup olive oil
- 1/3 cup olive oil
- 1/4 cup fresh mint
- 1/4 cup fresh parsley
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 2 oil-packed anchovy fillets
- 1 small garlic clove
- 1/4 cup Nicoise olives, pitted and coarsely chopped
- 1/4 cup chopped walnuts
- 1/2 tsp crushed red pepper
Directions
-
Preheat grill to high.
-
To marinate lamb: Cut lamb between each bone into individual chops. Place on a rimmed baking sheet and season both sides with salt, pepper and lemon zest. Drizzle with 1/4 cup oil. Let stand while you make the chimichurri.
-
To prepare chimichurri: Pulse oil, mint, parsley, lemon zest, lemon juice, anchovies and garlic in a food processor until it has a coarse, rustic texture. Transfer to a bowl. Stir in olives, walnuts and crushed red pepper.
-
To grill lamb: Grill the lamb chops 2-3 minutes per side for medium rare. Serve immediately with the chimichurri.