Grilled Lamb Chops with Herb Chimichurri
 
Makes 4 to 6 servings
Ingredients
  • ¼ cup olive oil
  • 2 (3-pound) racks of lamb (6 to 8 ribs each), bones trimmed and frenched, room temperature
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • Herb Chimichurri (recipe follows)
Instructions
  1. Rub oil over lamb. Using foil, wrap bones to protect from heat. Season meat with salt and pepper on both sides of rack.
  2. Preheat grill to medium heat (350°). Grill lamb racks over direct medium heat, keeping lid closed as much as possible, until desired degree of doneness is reached, 8 to 10 minutes for medium rare, turning once or twice. Remove from grill; let rest for 3 to 5 minutes. Serve with Herb Chimichurri.
Notes
Cooking times depend on how big your rack of lamb is (if larger or smaller than 3 pounds), as well as what degree of doneness you desire. Rack of lamb is best cooked rare or at most medium rare. The FDA recommends cooking lamb chops to an internal temperature of 145°.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/grilled-lamb-chops-herb-chimichurri/