Ingredients

4–6 servings

　　

FOR THE LAMB

1 dozen individual lamb chops

　　Salt and pepper

　　

FOR THE MARINADE

1 cup Tom Gore Vineyards Cabernet Sauvignon

　　1/2 cup olive oil

　　1/4 cup soy sauce

　　2 tablespoons spicy Dijon mustard

　　1/4 cup onions, chopped

　　1/4 cup green garlic, chopped

　　2 sprigs fresh thyme

　　1 teaspoon black pepper

　　

FOR THE MINT CHIMICHURRI

1/4 cup green garlic, finely minced

　　3 tablespoons capers, finely minced

　　5 anchovies, finely minced

　　1 shallot, finely minced

　　1 cup fresh parsley, finely chopped

　　1/2 cup fresh mint, finely chopped

　　1/2 cup fresh oregano, finely chopped

　　1/4 cup fresh tarragon, finely chopped

　　1 tablespoon red pepper flakes

　　1/3 cup red wine vinegar

　　1 cup extra virgin olive oil

　　2 teaspoons black pepper

　　1 teaspoon kosher salt

　　

Step 1

Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinade for 12 hours.

Step 2

Remove chops from marinade and sprinkle with salt.

Step 3

Grill over high heat. About 2 minutes on each side. Let rest for 5 minutes before serving.

Step 4

For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.