Step 1

Combine all ingredients in a mini food processor or blender and blend until smooth.

Step 2

Pat the lamb chops dry with a paper towel.  Pour half of the marinade over the lamb and coat all sides evenly.  Cover and refrigerate for an hour.

Step 3

Coat the vegetables with the remaining marinade and let sit at room temperature for an hour.

Step 4

In a small bowl, combine the chopped mint, parsley, tarragon, shallots, vinegar, olive oil, salt and pepper, whisk to combine and set aside.

Step 5

Preheat the grill to a medium high heat, about 425-450°. Take the lamb out of the fridge and let it warm up for about 10 minutes in the ambient air while the grill heats.

Step 6

Place the lamb on the grill, followed by the vegetables and cook for 5-8 minutes until a nice char has developed on one side and the lamb releases easily. Turn the lamb and vegetables and continue to cook for an additional 5-7 minutes depending on the doneness you desire and the thickness of your chops. 130° for medium rare (that's how I like it.)

Step 7

Transfer the lamb and vegetables to a serving platter.  Serve, lightly napped with the mint chimichurri.