Course: Main Course Cuisine: Lebanese Prep Time: 15 minutes Cook Time: 10 to 15 minutes Servings: 6
18 lamb chops (allow three per person and add three additional per serving as needed)
1/2 C. Pine nuts (for garnish)
1 fresh lemon
Asparagus (as many bundles as needed)
Chimichurri sauce
1 Head of garlic (six cloves and 8 is okay, too!)
1/2 C. extra-virgin olive oil
2 C. mint leaves (remove from stems)
1/2 C. cilantro leaves (remove from stems)
4 T. white wine vinegar
1/4 t. red chili pepper
1/4 t. sea salt
1/4 t. fresh ground black pepper
Place peeled garlic and olive oil in food processor or blender and pulse until garlic is fine chopped. Add mint, cilantro and white wine vinegar and pulse until you have a nice, creamy puree. Add red chili pepper, salt and pepper. Pulse and taste to check spices, adding more if needed.
Sauce should never be cooked or touched by heat as this will affect the brightness of the flavor profile.
Preheat oven to 400 degrees and, when ready, place pine nuts lightly coated with olive oil, in a baking pan and lightly toast in oven, approximately 12 minutes. Remove and allow to cool. Set aside as these will be used for garnish.
Lamb chops can be cooked on the grill or broiled.
For the sake of this recipe, each chop should be about 1 1/2-inch thick.
My rule of thumb to achieve perfect results is 4 to 5 minutes per side for medium rare. Add 1 to 1 1/2 minutes per side for medium and an additional 1 to 1/2 minutes beyond that for medium well.
Grill or steam fresh local or California asparagus, seasoned with salt and pepper.
Once lamb chops are done, either plate family-style on a large platter or on individual plates. Put a squeeze of lemon juice on top of each chop. Then, using a teaspoon, top with a dollop of Chimichurra Sauce, and finish by sprinkling with 1 t. toasted pinenuts. Serve with asparagus.
