👨‍🍳 Instructions

1. 1

   Prepare the lamb marinade: In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper. Rub this mixture all over the lamb chops.

   💡 Tip: Allow the lamb to marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2. 2

   Prepare the chimichurri sauce: In a separate bowl, combine finely chopped parsley, cilantro, red wine vinegar, dried oregano, minced garlic (from chimichurri ingredients), red pepper flakes (if using), salt, and pepper. Stir well to combine.

   💡 Tip: For best flavor, let the chimichurri sit for at least 15-30 minutes before serving to allow the flavors to meld.
3. 3

   Preheat your grill to medium-high heat.

4. 4

   Grill the lamb chops for 7-10 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

   💡 Tip: Avoid overcooking the lamb to maintain its tenderness and juiciness.
5. 5

   Remove the lamb from the grill and let it rest for 5-10 minutes before serving.

6. 6

   Serve the grilled lamb chops hot, with a generous spoonful of chimichurri sauce on the side or drizzled over the top.

   💡 Tip: Chimichurri is also excellent with grilled vegetables or other meats.