Lamb Loin Chops with Mint Chimichurri

When you get older birthdays seem to lose their importance. We’re no longer in such a hurry to grow up. (“How old are you?” “Eight and three-quarters!”) Time flies faster and it seems like we just had a birthday a month ago so what’s the big deal. Our minds, filled with a lifetime of useful and useless data, don’t have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out.)

The one thing I do look forward to on my birthday is choosing what’s for dinner; it’s a family tradition. When the day comes, there aren’t that many things that can compete with lamb chops. So tender and lovely. Seared on the outside, rare as possible on the inside. In this recipe, we serve the chops with a sauce of mint chimichurri, a loose pesto of sorts, Argentinian, with fresh mint, parsley, garlic, vinegar and oil.

Perfect for birthdays, Valentine’s Day, and Valentine birthdays. :-)

Lamb Loin Chops with Mint Chimichurri Recipe

Ingredients

Lamb loin chops:

• 2 pounds of lamb loin chops, about 8 individual chops, 1 1/2 inch thick
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 Tbsp olive oil

Mint chimichurri:

• 3 cloves garlic, chopped (about 3 teaspoons)
• 1 1/2 cups fresh mint leaves (spearmint), packed
• 1 1/2 cups fresh parsley leaves, packed
• 3 Tbsp red wine vinegar
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 1/2 cup olive oil

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