Ingredients:
- 8 lamb loin chops
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
For Mint Chimichurri:
- 1 cup fresh mint leaves, packed
- 1 cup fresh parsley leaves, packed
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Equipment Required:
- Grill
- CINNAGRILL® All Natural Cinnamon Fire Starter
- Charcoal chimney (optional)
- Mixing bowls
- Tongs
- Food processor or blender
Directions:
- Marinate the Lamb Chops:
In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
Rub the marinade all over the lamb chops. Cover and refrigerate for at least 1 hour, or overnight.
- Prepare the Grill:
Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Lump Charcoal or CINNAGRILL® All Natural Cinnamon Hardwood Premium Charcoal Briquets for balanced heat and a delicious Spicy Sweet Smoky Flavor.
Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.
- Make the Mint Chimichurri:
In a food processor, combine mint leaves, parsley leaves, minced garlic, red wine vinegar, olive oil, salt, black pepper, and red pepper flakes (if using).
Pulse until the herbs are finely chopped and the ingredients are well combined. Adjust seasoning to taste.
- Grill the Lamb Chops:
Remove lamb chops from the marinade and discard excess marinade.
Place the lamb chops on the grill over direct heat.
Grill for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
- Serve:
Remove the lamb chops from the grill and let them rest for a few minutes.
Serve hot with mint chimichurri sauce drizzled over the top.
