Recipe information
Yield
4–6 servings
Ingredients
FOR THE LAMB
1 dozen individual lamb chops
Salt and pepper
FOR THE MARINADE
1 cup Tom Gore Vineyards Cabernet Sauvignon
1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons spicy Dijon mustard
1/4 cup onions, chopped
1/4 cup green garlic, chopped
2 sprigs fresh thyme
1 teaspoon black pepper
FOR THE MINT CHIMICHURRI
1/4 cup green garlic, finely minced
3 tablespoons capers, finely minced
5 anchovies, finely minced
1 shallot, finely 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 tablespoon red pepper flakes
1/3 cup red wine vinegar
1 cup extra virgin olive oil
2 teaspoons black pepper
1 teaspoon kosher salt
Preparation
Step 1
- Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinade for 12 hours.
Step 2
- Remove chops from marinade and sprinkle with salt.
Step 3
- Grill over high heat. About 2 minutes on each side. Let rest for 5 minutes before serving.
Step 4
- For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.
