Topped with chimichurri, this meal packs a lot of flavor.

Lamb Chops with Chimichurri

Adapted from Food by Mars

Ingredients:

For the lamb chops:

• 4 baby lamb chops
• Sea salt and pepper to taste
• 1-2 tsp olive oil

For the chimichurri:

• 1/4 cup fresh flat-leaf Italian parsley
• 3 tsp capers
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano
• 3 tsp red pepper flakes
• 4 garlic cloves minced
• Sea salt to taste
• 1/2 cup Organic Extra Virgin Olive Oil

Directions:

1. Season meat with salt and pepper on all sides.
2. Make the chimichurri sauce by adding all ingredients to a food processor and mixing well until combined. Season to taste and set aside.
3. Heat a heavy bottomed pan (like a grill-cast iron pan) over medium and add olive oil.
4. Once hot, add seasoned meat to the pan and cook for roughly 4 minutes on the first side, then flip to finish for another 4 minutes or so for a medium-rare cooked lamb chop. Cook longer if wanted well-done.
5. Remove meat and plate, drizzle chimichurri over top and serve with extra on the side.
6. Store sauce in the fridge for 1 week or so.