Grilled Lamb Chops with Anchovy-Walnut Chimichurri
Preheat grill to high.Advertisement
To marinate lamb: Cut lamb between each bone into individual chops. Place on a rimmed baking sheet and season both sides with salt, pepper and lemon zest. Drizzle with 1/4 cup oil. Let stand while you make the chimichurri.
To prepare chimichurri: Pulse oil, mint, parsley, lemon zest, lemon juice, anchovies and garlic in a food processor until it has a coarse, rustic texture. Transfer to a bowl. Stir in olives, walnuts and crushed red pepper.
To grill lamb: Grill the lamb chops 2 to 3 minutes per side for medium rare. Serve immediately with the chimichurri.
2 1/2 lean meat, 3 1/2 fat