Alfresco Original Recipe by Skylar Thomson
Ingredients
- 2 large garlic cloves peeled
- 1 small bunch of fresh mint
- 1 small red Thai chili (2 if you are feeling brave)
- Zest and juice of one lemon
- 2 teaspoons coarse sea salt, divided
- 1 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 6 lamb chops, about 3/4” to 1” thick
- 2 bunches of rosemary for V-grate
- 6 cloves of garlic, peeled for V-grate
Preparation
Add the garlic, mint, Thai chili, lemon zest, lemon juice, and salt into a food processor. Pulse until combined, then pour in olive oil and pulse until a thick paste forms. Set aside.
Drizzle both sides of the lamb chops with olive oil, and sprinkle with salt and pepper.
Line the V-grate section of your Alfresco grill with rosemary and garlic cloves, and turn to high heat until the herbs begin to smoke. Now add the chops on top of the smoking herbs and sear for about 3 minutes. Flip the chops over and cook for another 2 minutes for medium-rare, and 3 1/2 minutes for medium.
Remove the chops from the grill and allow to rest for 5 minutes. Serve on a platter or board with the mint Chimichurri spooned over the top.
Yield: 6 servings
