Key West Chefs
Chad Robinson
Estates Wine Group
Lamb Chops

INGREDIENTS:

Tomato-Chimichurri Sauce:
4 garlic cloves
1 cup fresh Italian parsley, loosely packed
1 cup fresh cilantro, loosely packed
½ cup fresh basil, loosely packed
½ cup ripe tomato, peeled, seeded, and chopped
2 teaspoons tomato paste
¾ cup + 2 tablespoons extra-virgin olive oil
¼ cup + 3 tablespoons rice wine vinegar
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce

Grilled Lamb Chops:
6 garlic cloves, sliced thinly
2 tablespoons fresh marjoram or oregano, chopped
1 tablespoon fresh sage, chopped
3 bay leaves
3 tablespoons corn oil
Coarse salt and freshly cracked pepper to taste

8 loin lamb chops or 8 rib chops, Frenched (trim all fat)

Directions For Tomato-Chimichurri Sauce:

Place garlic, parsley, cilantro, basil, tomato, and tomato paste into a blender or food processor and pulse to incorporate. Add oil and vinegar and blend for at least 1-2 minutes, until sauce is very smooth. Add Tabasco and season to taste with salt and pepper. Sauce can keep refrigerated for a few days but is best when served right after preparation.

For Lamb Chops:
Stir to combine garlic, herbs and oil. Season each chop with salt and pepper and rub each generously with herb mixture. Place in a plastic bag or covered bowl and refrigerate for 4-6 hours, overnight if possible. When ready to grill, remove lamb from refrigerator and allow meat to come to room temperature. Remove large pieces of garlic and herbs. Preheat grill. Grill lamb over medium-high flame for about 4 minutes per side, turning just once. Thickest part of chop should read 125° to 130° for medium rare. Transfer to a platter and allow chops to rest for 5 minutes. Serve with chimichurri sauce either drizzled over top or served on the side. Serves eight.

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