Grilled Lamb Chops with Mint Chimichurri

By christoph

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese. Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.

Ingredients

• CHIMICHURRI:
• 2 cups fresh mint leaves
• 1 cup fresh parsley
• 1/2 cup olive oil
• 3 tablespoons white wine vinegar
• 3 tablespoons fresh lemon juice
• 3 to 4 cloves garlic, chopped
• 1 jalapeno, cored and seeded
• Salt, pepper, and sugar to taste
• ORZO:
• 2/3 cups dry orzo pasta
• 1 cup fresh or frozen green peas
• 1/2 cup mint chimichurri (above)
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste
• LAMB:
• 4 to 6 (4 to 6-ounce) lamb loin chops, trimmed, 1 per person
• olive oil to taste
• salt and pepper to taste

Preparation

Step 1

CHIMICHURRI:
Pulse all ingredients in a food processor, season with salt pepper and sugar to taste.

ORZO:
Cook orzo in a pot of boiling water according to directions. Add peas the last 3 minutes of cooking time. Drain and transfer to a mixing bowl. Stir in chimichurri and feta.

LAMB:
Rub both sides with olive oil, season with salt and pepper. Allow chops to sit for 30 minutes. Grill each side for 4 to 5 minutes or until internal temperature reaches 145° F.

Serve the Lamb Chops over a bed or orzo and peas with the mint chimichurri sauce on the side.