lamb chops with mint-chimichurri


For the chimichurri sauce
1 packed cup fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves
2 tablespoons fresh mint leaves
1 to 2 pickled or fresh serrano chiles, halved (seeded and ribbed for less heat)
3 tablespoons rice vinegar
1 tablespoon fresh lime juice (from about 1/2 lime)
1 tablespoon honey
1/2 teaspoon salt plus extra for seasoning the lamb
1/4 cup olive oil

For the lamb
1/4 cup olive oil
12 1-inch thick lamb loin chops, trimmed of excess fat
Freshly ground pepper
3 tablespoons chopped fresh rosemary
3 garlic cloves, peeled and coarsely chopped




To make the chimichurri, combine the cilantro, parsely, mint, serrano chile, rice vinegar, lime juice, honey and salt in the bowl of a food processor and pulse into a paste. With the food processor running, gradually add 2 tablespoons of olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl, cover with plastic wrap and refrigerate for up to 3 hours.

Preheat your broiler to high and place the oven rack at its highest position.

Season the lamb with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, 1 to 2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes. Serve the chops from the oven with a spoonful of the chimichurri drizzled on top.