Lamb Loin Chops with Mint Chimichurri

Ingredients

• 2 pounds of lamb loin chops, about 8 individual chops, 1 1/2 inch thick
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tbsp extra virgin olive oil
• 3 cloves garlic, chopped
• 1 1/2 cups fresh mint leaves, packed
• 1 1/2 cups fresh parsley leaves, packed
• 3 Tbsp red wine vinegar
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2 cup olive oil

Directions

1. Take the lamb chops out of the refrigerator and season every side with Kosher salt. Leave them at room temperature for a half hour if they are small, or up to an hour if they are large, so the chill comes off before cooking.
2. For the mint chimichurri, finely mince the garlic, mint and parsley, either with a knife or in a food processor. Transfer everything to a bowl, then mix in the wine vinegar, salt and red pepper flakes. Stir in the olive oil until the sauce comes together.
3. Warm the olive oil in a large cast iron pan over medium high heat. Season the meaty sides of the chops with black pepper.
4. Once the pan is hot, set the chops in the pan on their meaty sides. Leave a little room around each one so they sear instead of steam.
5. Resist the urge to fuss with them. Let the first side brown, about 2 to 4 minutes depending on your pan’s heat and the size of the chops, then flip and brown the second side. Briefly sear the fatty edges and the bone sides as well.
6. After every side has taken on color, reduce the heat and keep cooking the lamb until it reaches the doneness you prefer. Lamb is at its best rare, with a vivid pink center, and should not be cooked past medium rare. You can judge doneness by pressing the chops with your finger, or use an instant read meat thermometer. Take the chops out of the pan at 120 degrees to 125 degrees F for rare, or 130 degrees to 135 degrees F for medium rare. Since some chops may be ready sooner than others, check them as they cook and remove each one when it is done.
7. Move the chops to a plate and tent them with foil. Rest them for 10 minutes, then serve with the mint chimichurri spooned over the top.