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1
Make the chimichurri - into the food processor with the white and pale green parts of the garlic, mint, parsley, red wine vinegar, 1/4 cup olive oil, a pinch of salt a grind of pepper and 1 tsp honey. Process this until it is well chopped and blended but not completely smooth. Taste it and according to your preference you may want more vinegar, honey, salt or pepper. I like mine vinegary. Put it in a container in the fridge.
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2
Prep the lamb chops - lightly coat with olive oil, then sprinkle them on both sides with a generous amount of salt and pepper. I used kosher salt and fresh cracked pepper. If you are grilling, now is a good time to start getting the grill hot.
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3
Peel the potato and cut it into chunks (an inch or so). Put it in a saucepan and just cover it with chicken broth. Bring to a boil and then simmer it until the potatoes are very soft and the broth has all but evaporated. If the potatoes are not soft and the broth is gone just add a little more. Turn off the heat, add the roasted garlic, some salt and pepper and a teaspoon of honey, and mash. I used a hand masher and got a nice sort of still slightly chunky texture.
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4
Now grill the chops - cook them on a HOT grill or in a HOT grill pan until medium rare (or however you like them done) mine only took a few minutes on each side (with a double flip for crosshatch patterning)
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5
Put a good dollop of potatoes on each plate, then 2 chops each, then finish with a good spoonfull of the chimichurri. Serve with additional chimichurri alongside because you will probably want more!
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6
** NOTE - you can roast your whole heads of garlic in advacnce and keep them in the fridge for when you need them. Just cut the top off the galic, drizzle with olive oil and salt, wrap in foil and into the over at 350 for 30-45 minutes depepnding on it's size. You'll smell it's goodness when it's ready.
