Grilled American Lamb Chops with Mint Chimichurri
Grilled American Lamb Chops with Mint Chimichurri
Grilled American Lamb Chops with Mint Chimichurri

Grilled American Lamb Chops with Mint Chimichurri

July 13, 2020

The mint chimichurri and pearl couscous on top of American lamb chops is a flavorful and complete meal that is suitable for any occasion!

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

For the Rack of Lamb

1 racks of American lamb; cut into 8 chops

1 cup loosely packed parsley

1/2 cup loosely packed mint

1/2 cup extra virgin olive oil

3 tbsp fresh lemon juice

1 1/2 tbsp red wine vinegar

1 clove garlic

kosher salt

freshly ground black pepper

For the Peal Couscous Salad

1 cup uncooked Israeli/Pearl Couscous; cooked according to package directions

2 ears corn; cooked and kernels removed

1 zucchini; chopped

1/4 cup extra virgin olive oil

1 tsp extra virgin olive oil

1/2 cup walnuts; chopped

4 scallions; thinly sliced

2 tbsp fresh lemon juice

2 tbsp champagne vinegar

kosher salt

freshly ground black pepper

1/4 cup fresh mint leaves; chopped

Directions

For the Rack of Lamb

1Season lamb chops generously with Kosher salt and freshly ground black pepper. Grill lamb chops to desired doneness (I highly recommend 145°F for a nice medium-rare/medium pink center). Let rest for 5 minutes before serving.

2Meanwhile, make the mint chimichurri. Pulse parsley, mint, olive oil, lemon juice, red wine vinegar, and garlic in a food processor until uniformly chunky. You don’t want to over process it to a pesto like consistency. Season generously with Kosher salt and freshly ground black pepper.

3Serve lamb chops with the pearl couscous salad and top with mint chimichurri. Devour.

For the Peal Couscous Salad

1Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.

2In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.

3In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.

Recipe and photo courtesy of the American Lamb Board and Shared Appetite. 

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