Mint Chimichurri Lamb Chops

1. 1

   Preheat grill to medium high heat, about 400-450 degrees.

2. 2

   Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.

3. 3

   Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.

4. 4

   Grill the lamb chops to desired doneness (about 4-5 minutes per side for medium rare).

5. 5

   Grill the green onions for about 2 minutes, then flip and cook another two minutes, until they take on some grill marks and begin to wilt. Transfer lamb and onions to a cutting board or platter, tent with tin foil and let rest for a 4-5 minutes before serving.

6. 6

   Drizzle chimmichurri over lamb chops and green onions.

No additional tips available.