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Export 17 ingredients for grocery delivery
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.
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