2buchesflat-leaf parsley stems removed and leaves chopped
¼cupred wine vinegar
½ cupolive oil
in a bag or dishadd you lamb and all marinade ingredients. Cover lamb chop completely and let rest for 30+ minutes.
Preheat grill to high heat. Place Lamb on grill for 5-8 minutes ("until it has nice grill lines and crispy crust) flip and cook again for 5-8 minutes. Remove from grill and test internal temp. Lamb should be 145 degrees. Cover lamb with ½ the chimichurri and let rest for 20 minutes.
chop parsley and garlic until fine. Place all ingredients in a bowl and let rest. When Lamb is off the grill cover with half the chimichurri. reserve the other half for dipping pita bread, vegetables etc in.
CAN I MAKE THIS AHEAD?
You can marinate the lamb ahead of time and make the chimichurri, but don't grill until you are ready to serve.