It's been a delightful winter so far in Southern California. We've had several weeks of near 80 degree temps, but now it's starting to feel like winter. The days are cooler and it even rained the other night. Nonetheless, I'm still in the mood to BBQ, so that's where my mind's been lately.
I bought some beautiful double cut lamb chops yesterday. I immediately thought about the BBQ. And although I don't mind the "gamey" flavor of lamb, I do like it with a tasty accoutrement. Enter my California Chimichurri.
The Farmer's Market fresh herbs, garlic, and the tang of red wine vinegar in this recipe sends me over the moon. Plus, if you have a food processor, it's a cinch to make.
California Chimichurri makes about 1 cup
2-4 cloves garlic, peeled
1 small to medium shallot, peeled & quartered
2 packed cups fresh parlsey (mostly leaves)
1 packed cup fresh cilantro (mostly leaves)
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
Put garlic and shallot in the food processor. Process until finely chopped. Scrape down sides. Add parsley and cilantro. Process again until finely chopped and blended. You may need to scrape down the sides and repeat. Move chopped goodness to a bowl or container. Add vinegar, olive oil, salt, and pepper. Stir well to combine. Prepare for your mind and tastebuds to be blown!
Grilled Double Cut Lamb Chops with California Chimichurri
6-8 double cut lamb chops (two bones per chop)
1/4 cup or so California Chimichurri
Pull chops out of the frige about 30 minutes before grilling. Coat with chimichurri sauce and let sit at room temp. Preheat grill to medium high (about 425-450°). Cook about 7 minutes the first side, flip and cook about 5 minutes more for medium rare. Let rest at least 5 minutes (if you can stand it). Serve with a generous spoonful of chimichurri on the side.
Side Dish: That burst of color peaking through the chops is Nom Nom Paleo's Kabocha Wedges from Food for Humans. I got a little wild and crazy and threw some Magic Mushroom Powder on them. (FYI - The recipe for this flavorful Powder is only available in her book...totally worth it) Tasty!