Green Garlic Marinated Lamb Chops with Mint Chimichurri
This traditional lamb chop and mint chimichurri recipe is taken to another level by Tom Gore Vineyards Cabernet Sauvignon.
| Servings |
| 4-6 |
| Servings |
| 4-6 |
Ingredients
- Lamb Chops
- 12 lamb chops
- to taste salt
- to taste ground black pepper
- Marinade
- 1 cup Tom Gore Vineyards Cabernet Sauvignon
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 2 tbsp dijon mustard spicy
- 1/4 cup onions chopped
- 1/4 cup green garlic chopped
- 2 sprigs fresh thyme
- 1 tsp ground black pepper
- Mint Chimichurri
- 1/4 cup green garlic minced
- 3 tbsp capers minced
- 5 anchovies minced
- 1 shallot minced
- 1 cup fresh parsley finely chopped
- 1/2 cup fresh mint finely chopped
- 1/2 cup fresh oregano finely chopped
- 1/4 cup fresh tarragon finely chopped
- 1 tbsp red pepper flakes
- 1/3 cup red wine vinegar
- 1 cup extra virgin olive oil
- 2 tsp ground black pepper
- 1 tsp kosher salt
Portions:
Units:
Ingredients
Portions: Units: |
Instructions
- Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinade for 12 hours.
- Remove chops from marinade and sprinkle with salt.
- Grill over high heat. About 2 minutes on each side. Let rest for 5 minutes before serving.
- For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.
