It’s summertime so I’m grilling up one of my favorite meats, lamb! I marinade these chops in a flavor packed non traditional chimichurri sauce. lots of garlic, red onion, parsley, and I traded out the red wine vinegar for balsamic vinegar. It adds a nice bold sweet and tangy flavor to the lamb. Enjoy!
Chimichurri Sauce Recipe
1 cup extra virgin olive oil
1 cup balsamic vinegar
1 head Italian flat leaf parsley
20 cloves garlic
1 red onion
3 Lbs bone-in Australian Lamb Loin Chops
Pink Himalayan salt
Red chili flakes
In a large blender combine the parsley, garlic, red onion, olive oil and balsamic vinegar in a blender. Blend together until smooth. Let that sit while you season the meat. Place your lamb chops in a large mixing bowl season with salt and chili flakes. You can eye and judge the amount of salt. For 3 Lbs I added about 1 teaspoon salt. You can add however much spice you’d like. After you salt the meat let it sit for about 5-10 minutes to let the lamb absorb the salt. Keep some of the chimichurri sauce on reserve for when the lamb is done for dipping and topping. Then pour the chimichurri sauce over the lamb and let marinade in the fridge overnight. If you don’t have 24 hours you can marinade for at least 2-3 hours. Grill on high heat for about 5-6 minutes per side for medium-well.