Grilled Lamb Chops with Lavender Chimichurri
This herby, garlicky sauce from Argentina is most traditionally served with a grilled steak, but I always think its vinegary tang is a wonderful complement to the sweetness of lamb. When I experimented with adding fresh lavender to the more usual herbs, I wondered whether it would stand up to the more robust flavors of garlic, vinegar, and mint. I needn’t have worried: There it was, adding a bright floral note and a subtle complexity to the mix.
Serves 4 | active time 20 minutes, including grilling
3 cloves garlic
1 cup fresh Italian parsley
3 tablespoons fresh oregano
1 tablespoon fresh mint leaves
1 tablespoon tender fresh lavender leaves
1/2 tablespoon lavender flower heads, picked before they have fully opened
1 teaspoon crushed red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil
salt and pepper
4 large lamb chops or lamb steaks, about 1 inch thick salt and pepper to season
To prepare the chimichurri, remove the leaves of the parsley, oregano, mint, and lavender from their stems. Finely chop the leaves, together with the garlic and the lavender flowers. You can use a food processor, but be careful not to turn the herbs into a puree.
Place the chopped herb mix in a bowl, stir in the crushed red peppers, and add the vinegar and oil. Season with salt and pepper to taste. Set aside.
Season the lamb chops with salt and pepper. Preheat your grill or broiler to high and grill the chops 3–5 minutes on each side until cooked but still pink on the inside. Serve topped with the chimichurri.