Sizzle & Spice
Grilled Lamb Chops with Tomato-Chimichurri Sauce
While its taste and preparation are similar to Italy’s pesto, Argentina’s chimichurri sauce has tangier, spicier flavors. There are literally hundreds of versions to try, but this one comes from our Beringer Vineyards Executive Chef David Frakes, who says chimichurri is wonderful with grilled meats and vegetables and really holds its own next to a big wine like our Private Reserve Cabernet Sauvignon.
4 garlic cloves
1 c fresh Italian parsley, loosely packed
1 c fresh cilantro, loosely packed
½ c fresh basil, loosely packed
½ c ripe tomato, peeled, seeded, and chopped
2 tsp tomato paste
¾ c + 2 tbsp extra-virgin olive oil
¼ c + 3 tbsp rice wine vinegar
2 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp Tabasco sauce
Grilled Lamb Chops
6 garlic cloves, sliced thinly
2 Tbsp fresh marjoram or oregano, chopped
1 Tbsp fresh sage, chopped
3 bay leaves
3 Tbsp corn oil
Coarse salt and freshly cracked pepper to taste
8 loin lamb chops (or 8 rib chops, frenched)
For Tomato-Chimichurri Sauce:
PLACE garlic, parsley, cilantro, basil, tomato and tomato paste into a blender or food processor and PULSE to incorporate. ADD oil and vinegar and blend for at least 1-2 minutes, until sauce is very smooth. ADD Tabasco and season to taste with salt and pepper. Sauce can keep refrigerated for a few days, but is best when served right after preparation.
For Lamb Chops:
STIR to combine garlic, herbs and oil. SEASON each chop with salt and pepper and rub each generously with herb mixture. PLACE in a plastic bag or covered bowl and refrigerate for 4-6 hours, overnight if possible.
When ready to grill, REMOVE lamb from refrigerator and allow meat to come to room temperature. REMOVE large pieces of garlic and herbs.
Preheat grill. GRILL lamb over medium-high flame for about 4 minutes per side, turning just once. Thickest part of chop should read 125° to 130° for medium rare. TRANSFER to a platter and allow chops to rest for 5 minutes. SERVE with chimichurri sauce either drizzled over top or served on the side.