Grilled Lamb Chops with Chimichurri Sauce and Fusion^® Spanish Rosemary Salt

Featuring: Fusion^® Spanish Rosemary Salt

Touches of Spanish rosemary and minced garlic make these grilled lamb chops a popular dish for outdoor grilling.

Servings: 4

Preparation Time: 15 minutes

Cook Time: 10 minutes

Ingredients

• 4 lamb chops, each about ½ inch thick
• ¼ cup olive oil 1 large clove of garlic, minced
• 1 teaspoon Spanish Rosemary Salt, divided
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes
• ¼ cup minced fresh parsley
• 1 tablespoon lemon juice
• ¼ teaspoon fresh cracked black pepper

Cooking Directions

1. Make the chimichurri sauce: In a bowl combine olive oil, garlic, ¼ teaspoon Spanish Rosemary Salt, smoked paprika, red pepper flakes, parsley and lemon juice. Set aside.
2. Season lamb chops with remaining ¾ teaspoon Spanish Rosemary Salt and black pepper. Heat grill or grill pan on high heat. Cook lamb chops on the first side for about 3 minutes. Flip to cook other side for 2-3 minutes or until desired doneness.
3. Serve with chimichurri sauce on top of lamb chops.
4. Season with additional Spanish Rosemary Sea Salt, to taste.