4 to 6 lamb ribs
Olive oil
1/2 teaspoon each: salt, pepper, garlic powder
6 garlic cloves, peeled
1 bunch Italian parsley, washed, thick stems removed and rough chop
1 bunch cilantro, washed, thick stems removed and rough chop
1/2 medium onion, peeled and quartered
1/4 cup red wine vinegar
2 teaspoons lime juice
1/2 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions for Lamb Chops:
Rub meat with olive oil and season both sides with salt, pepper, and garlic. Grill for 4
to 6 minutes for medium rare, turning and cooking other side about half way through. Grill 8 to 10 minutes for medium done. Remove meat from grill and tent with foil. Allow to rest for 10 minutes.
For the Chimichurri Sauce:
Combine all chimichurri ingredients, except oil, salt and pepper, in the blender and pulse to a semi-smooth sauce (picante-ish) . Drizzle in oil and continue to pulse. Add more oil if necessary. Season with salt and pepper.
Drizzle lamb chops with the chimichurri sauce and serve with oven fried potatoes and a salad.
