Grilled Lamb Chops with Green Chimichurri Sauce

• • 1 kg lamb chops (pagidakia)
• • 1 teaspoon salt
• • ½ teaspoon black pepper
• • 2 tablespoons olive oil

For the Chimichurri Sauce

• • ½ cup (25g) chopped cilantro (coriander)
• • ½ cup (25g) chopped parsley
• • ½ cup (25g) chopped fresh mint
• • ½ cup (50g) chopped fresh spring onions (scallions)
• • 2 cloves garlic, minced
• • ½ cup (115ml) olive oil
• • 1 tablespoon (10ml) vinegar
• • ½ teaspoon dried oregano
• • 1 fresh chili pepper, seeded and finely chopped, or ½ teaspoon dried chili flakes
• • 1 teaspoon (8g) salt

1. 1. Drizzle the lamb chops with olive oil and sprinkle with salt and pepper. Let them marinate for 2 hours or overnight, covered with plastic wrap in the refrigerator. Before grilling, take them out of the fridge to come to room temperature.
2. 2. Meanwhile, prepare the chimichurri sauce: In a bowl, combine all the ingredients and mix well. Set aside until the lamb chops are ready to grill. Heat a grill pan over high heat or light the charcoal. Grill the lamb chops for 8-10 minutes on a medium-hot pan or over charcoal until nicely browned on both sides.
3. 3. Serve the lamb chops hot, spooning some of the zesty chimichurri sauce, which comes to us from Argentina, over the top.