Suggested Wine Pairing: Jacuzzi Furvum, Nebbiolo
Prep Time: 20 mins
Cook Time: 15 mins
Resting Time: 10 mins
Total Time: 45 mins
1. Let the lamb reach room temperature, then season liberally with salt and pepper.
2. Combined all of the chimichurri ingredients and let stand. For a chunkier sauce, chop the greens by hand. For a smoother sauce (and a quicker prep), toss all of the ingredients EXCEPT for the olive oil in a food processor and blend (blending extra virgin olive oil can make it bitter, so be sure to add it at the end).Note that this step can be done a day in advance, and may actually help the flavors to blend and mellow a little.
3. (Optional) Add some or all of the chimichurri to a mortar and crush to bruise the greens and allow them to absorb more of the liquid.
4. Heat a cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering and hot, add the lamb to the pan, taking care not to crowd the individual chops. Cook the first side until well-browned, approximately 3-4 minutes. Flip and cook the other side until the chops are medium-rare at most. Using tongs, briefly sear the bone and fatty sides of the chops.
5. Remove the lamb chops from heat and set aside. Cover with aluminum foil and let stand for 10 minutes.
6. Serve the chops with a healthy dollop of chimichurri on top.