RECIPE

Grilled Lamb Chops with Spring Vegetables and Chimichurri

Name: Grilled Lamb Chops with Spring Vegetables and Chimichurri
Cook time: 2 h
Yield: 4

Recipe Created For

26 cm Square Skillet Grill

Main Course

Lamb

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

Chimichurri

1 cup flat-leaf parsley leaves
¼ cup mint leaves
2 tbsp oregano leaves or dill fronds
2 tbsp basil leaves
2 green onions, chopped
2 small garlic cloves, peeled and chopped
6 tbsp olive oil
1 tbsp red wine vinegar
A pinch red pepper flakes, or more to taste
Zest and juice of ½ lemon

Lamb and vegetables

12 lamb chops
1 bunch asparagus, trimmed and blanched
1 large red onion, cut into rounds ¼ inch thick
2 small zucchini, cut into long slices ¼ inch thick
4 portobello mushrooms, halved
2 bell peppers, various colours, seeded and cut into 4 pieces each
2 tbsp olive oil
Flaky salt, to taste

EQUIPMENT

These drool-worthy lamb chops get the VIP treatment on our Square Skillet Grill. Fresh herbs are the perfect flavour punctuation, paired with vibrant seasonal vegetables. This meal will surely put a spring in your step.

INGREDIENTS

Chimichurri

1 cup flat-leaf parsley leaves
¼ cup mint leaves
2 tbsp oregano leaves or dill fronds
2 tbsp basil leaves
2 green onions, chopped
2 small garlic cloves, peeled and chopped
6 tbsp olive oil
1 tbsp red wine vinegar
A pinch red pepper flakes, or more to taste
Zest and juice of ½ lemon

Lamb and vegetables

12 lamb chops
1 bunch asparagus, trimmed and blanched
1 large red onion, cut into rounds ¼ inch thick
2 small zucchini, cut into long slices ¼ inch thick
4 portobello mushrooms, halved
2 bell peppers, various colours, seeded and cut into 4 pieces each
2 tbsp olive oil
Flaky salt, to taste

EQUIPMENT

INSTRUCTIONS

Chimichurri

In a Mortar & Pestle or food processor, blend the herbs, green onions, garlic, oil, vinegar and red pepper flakes into a coarse paste. Stir in the lemon zest and juice. Season to taste with salt and pepper.

Lamb and Vegetables

Place the lamb chops in a Rectangular Dish. Season on both sides with salt and pepper. Coat with ¼ cup of the chimichurri. Cover and let marinate in the refrigerator for 1 hour. Set the remaining chimichurri aside until ready to serve.

On a large plate, coat the vegetables with the olive oil. Season with salt and pepper.

Heat a 26 cm Square Skillet Grill over medium heat until very hot, about 3 minutes. Grill the

vegetables in batches until nicely charred on both sides and tender. Remove with Revolution^® Tongs and set aside on a platter. Keep warm.

Grill the lamb chops in the skillet grill in batches for 2 minutes on each side for medium rare or until the desired doneness. Place the lamb chops over the vegetables on the platter. Season with flaky salt. Serve with the remaining chimichurri.