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.
Green Garlic Marinated Lamb Chops with Mint Chimichurri
Green Garlic Marinated Lamb Chops with Mint Chimichurri
| 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
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Ingredients
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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.
