Grilled lamb sirloin chops with charred Brussels sprouts and mint chimichurri
"Chimichurri is an Argentine condiment that they eat like Americans eat ketchup," said chef Shaun Behrens, whose minty version is a delightful accompaniment to spring lamb.
Chef Shaun Behrens
Luna Red, San Luis Obispo
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Grilled lamb sirloin chops
8 lamb sirloin chops (approximately 2 lb.)
Kosher salt and cracked black pepper, to taste
2 lb. Brussels sprouts, cleaned and halved
1 tsp. kosher salt
2 tbsp. olive oil
2 cups chopped parsley
1 cup chopped mint
1 cup olive oil
3/4 cup red wine vinegar
8 garlic cloves
1 tbsp. crushed red chili flakes
2 tsp. ground cumin
2 tsp. kosher salt
To make lamb chops: Season chops and set aside to rest. On a very hot grill or sauté pan with a little oil, sear chops to desired temperature.
To make Brussels sprouts: In a medium saucepan filled with water, add a few pinches of salt and bring to a boil. Place sprouts in boiling water and cook for 10 to 15 minutes or until tender. Drain and season with salt and olive oil. In a large sauté pan or flat griddle on high heat, place sprouts face down in a single layer. Sear until crispy and slightly charred.
To make chimichurri: In a blender, puree all ingredients together until a smooth sauce is achieved.
To serve: Slather chimichurri on plate. Place Brussels sprouts over chimichurri in a diagonal pattern. Place lamb chops over sprouts and garnish lamb with mint leaves.