Chimichurri is an Argentinean herb sauce, however this dish flirts with Greek flavors, feta and olives, as well. Serves 4.
Chimichurri Marinade:
½ Cup red wine
½ Cup red wine vinegar
¼ Onion, rough chopped
1 Garlic clove
1 Cup olive oil
2 Large sprigs fresh oregano
2 Large sprigs fresh parsley
½ tsp Red pepper flake
Salt & Pepper
8 Lamb chops
2 T Olive oil
Preparation:
Puree all ingredients in a food processor. Pour over lamb chops and let marinade 12 hours or overnight if possible.
Preheat oven to 400 degrees. Heat 2 Tablespoons olive oil in grill pan or skillet over medium high heat. Place chops in pan and cook for 4 minutes on each side.
Transfer the pan to the oven and cook for 10 minutes for medium rare. Serve topped with Olive-Feta Tapenade.
Olive-Feta Tapenade
Makes approx ½ Cup
12 Kalamata olives, minced
2 T Feta, crumbled
1 T Capers
1 tsp Red onion, minced
½ tsp Fresh oregano, chopped
¼ tsp Anchovy paste
Mix all ingredients well. Serve 1 Tablespoon per lamb chop.
Recipe provided by Kristen Schumacher: Professionally trained chef, cooking instructor, recipe creator, food blogger of heirloomchef.blogspot.com, artist, wife and mommy...who is food obsessed!
