Grilled Lamb Loin Chops with a Spicy Chimichurri

Easy and delicious, these locally-sourced Grilled Lamb Loin Chops cook up quick and have a succulent fat cap for searing. 

And believe it or not, you can grill this beauty of a dish even faster by cooking with Match Light Charcoal from our friends at Kingsford.

Perfect for us grillers on-the-go, Match Light is made with North American wood that delivers authentic wood-fired flavor with just the strike of a match.

So you can spend less time manning the fire, and more time focused on flavor. 

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here’s what you’ll need

• 1 lb lamb loin chops

• 1 bundle fresh cilantro

• 1 shallot

• 1 jalapeno, seeded

• 4 cloves garlic

• 1/2 cup red wine vinegar

• 3/4 cup extra virgin olive oil

• salt

• pepper

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here’s what you’ll need to do

Preheat grill to medium high.

Generously season lamb with salt and pepper.

Sear the fat cap edge of your lamb on the preheated grill, then continue to grill for 3 to 4 minutes per side, or until it reaches an internal temp of 130-135 degrees (for medium rare).

Remove lamb from grill and allow to rest while you make your chimichurri. 

For the chimichurri, place cilantro leaves, shallot, garlic, jalapeño, red wine vinegar, extra virgin olive oil and a pinch of salt into a food processor and blend until combined and smooth.

Arrange lamb on a platter and drizzle with chimichurri, or serve on the side if preferred.

Enjoy alongside roasted Yukon gold potatoes, garnished with pea shoots and grilled lemon wedges (optional).