Grilled Lamb Ribs With Chimichurri Food

ARGENTINEAN-STYLE RIBS WITH HOMEMADE CHIMICHURRI

Steps:

• For the chimichurri: Add the parsley, basil, oregano, onion, garlic, bell pepper, lime zest, oil, vinegar, salt and pepper to a food processor. Pulse together till your desired texture is reached. Refrigerate for at least 2 hours before serving.
• For the ribs: Set up a grill with charcoal. Once the coals are white-hot, place some smoked hardwood on top of the coals to create some smoke.
• Sprinkle the ribs liberally with the salt and pepper on both sides. If using a rotisserie, thread the ribs on spit/skewers so they are stacked up and threaded neatly.
• Once the fire has settled, place the ribs over the fire and turn on the rotisserie. Cook for 1 to 2 hours until desired doneness and the ribs have an internal temp of 190 degrees F. Serve immediately off the rotisserie with the chimichurri sauce.

GRILLED LAMB CHOPS WITH CHIMICHURRI SAUCE

Steps:

• In a freezer bag or silicone bag (this is my favourite one), add lamb chops, salt and pepper and ¼ cup of chimichurri sauce. Close the bag and shake until lamb chops are coated with the marinade sauce. Set aside for about 1 hour on the kitchen counter top.
• Preheat cast iron pan or grill over medium heat. I like to use my cast iron because my lamb chops were small.
• Pour olive oil to pan if using pan and place lamb chops on it.
• Cook for about 3 minutes on every side of the lamb without touching of flipping. Lamb chops will be cooked when chops get the internal temperature of 140°F in the thickest part.
• Transfer the chops to a platter and drizzle with the rest of the chimichuri sauce over them. Serve with tomato sauce and grilled veggies. Enjoy!