Cook
Time
15 M

Serving
Size
8

Grilled Lamb Loin Chops & Tri-colored Mini Sweet Peppers and Cherry Tomato Medley with Chimichurri Sauce

Instructions

Cilantro Parsley Chimichurri Sauce

1

Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing to cool. Stir in the salt and jalapeno.

2

In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

1

Preheat the grill over high heat.

2

In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper.

3

Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides.

4

Remove the vegetables from the grill and place them on a platter.

Grilled Lamb Loin Chop

1

Preheat grill over high heat.

2

Lightly brush olive oil on grill grates.

3

Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper.

4

Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare.

5

Transfer the lamb chops to the serving platter with the grilled vegetables.

Top the platter with the reserved Cilantro Parsley Chimichurri Sauce and serve.

Nutrition Information Per Serving:

320 calories, 25 g fat, 8 g saturated fat, 70 mg cholesterol, 7 g carbohydrate, 2 g sugar, 2 g fiber, 18 g protein, 540 mg sodium

Ingredients

Cilantro Parsley Chimichurri Sauce

¼ cup

4

1 tsp

1

¼ cup

1 cup

1 cup

olive oil

garlic cloves, minced

kosher salt

small jalapeno, seeds removed, finely chopped

fresh lime juice

fresh cilantro, chopped

fresh Italian parsley, chopped

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

1 lb

12 oz

1 tbs

½ tsp

¼ tps

bag tri-colored mini sweet peppers, rinsed and dried

multi-colored cherry tomato medley, rinsed and dried

olive oil

kosher salt

black pepper

Grilled Lamb Loin Chop

8

1 tsp

½ tsp

¼ tsp

each lamb loin chop (4-5 oz each bone-in)

olive oil

kosher salt

black pepper