Grilled lamb sirloin chops with charred Brussels sprouts and mint chimichurri

Ingredients

Grilled lamb sirloin chops
8 lamb sirloin chops (approximately 2 lb.)
Kosher salt and cracked black pepper, to taste
Mint leaves

Brussels sprouts
2 lb. Brussels sprouts, cleaned and halved
1 tsp. kosher salt
2 tbsp. olive oil

Mint chimichurri
2 cups chopped parsley
1 cup chopped mint
1 cup olive oil
3/4 cup red wine vinegar
8 garlic cloves
1 tbsp. crushed red chili flakes
2 tsp. ground cumin
2 tsp. kosher salt

Directions

To make lamb chops: Season chops and set aside to rest. On a very hot grill or sauté pan with a little oil, sear chops to desired temperature.

To make Brussels sprouts: In a medium saucepan filled with water, add a few pinches of salt and bring to a boil. Place sprouts in boiling water and cook for 10 to 15 minutes or until tender. Drain and season with salt and olive oil. In a large sauté pan or flat griddle on high heat, place sprouts face down in a single layer. Sear until crispy and slightly charred.

To make chimichurri: In a blender, puree all ingredients together until a smooth sauce is achieved.

To serve: Slather chimichurri on plate. Place Brussels sprouts over chimichurri in a diagonal pattern. Place lamb chops over sprouts and garnish lamb with mint leaves.

 Serves 4