Spring has sprung in the form of parsley and garlic chimichurri at Del Frisco’s Double Eagle Steak House in New York, where Chef David Holben spotlights the traditional accompaniment in his fresh take on an Spring favorite, Grilled Lamb Chops with Parsley Garlic Chimichurri.
Del Frisco’s Double Eagle Steak House is known for its prime steak, fresh seafood, house made side dishes and decadent desserts. Chef Holben offers home chefs the following tips for selecting and preparing this festive springtime dish.
Be your butcher’s best friend:
Whether you’re choosing bone-in or a cutlet, your butcher will assure you select the best quality lamb chops, ideally domestic choice to prime grading to ensure great flavor and juiciness.
Pre-heat is key:
Your grill heat needs to reach 500-600 degrees in order to allow simultaneous searing, which helps lock in the chops’ juices, and caramelizing on the surface.
GRILLED LAMB CHOPS WITH PARSLEY GARLIC CHIMICHURRI
Yield: 1-2 servings; Preparation: 20 minutes
Parsley Garlic Chimichurri Sauce
- 1 ea. Flat Leaf Parsley
- 6 ea. Garlic Clove, Peeled
- 3 tbsp. Onion, Yellow, Minced
- 5 tbsp. White Vinegar
- 5 tbsp. Water, Cold
- 1 tsp. Salt, Kosher
- ½ tsp. Oregano, Fresh
- ¾ tsp. Red Pepper Flakes
- ½ tsp. Pepper, Black, Fresh Ground
- 1 cup. Olive Oil, Extra Virgin
- 4 – 3 oz. Lamb Chops
- 1 tbsp. Salt, Kosher
- ½ tsp. Pepper Black, Fresh Ground
For the sauce place all ingredients in a tabletop blender and pulse the mixture till the ingredients become chopped not pureed.
Once sauce is done transfer to a container, and hold for use of the sauce for the preparation of the lamb.
First start by preheating your grill, you will want to heat the grill 500-600 degrees. This will lock in the chops’ juices while searing and caramelizing the surface.
While the grill is preheating, take out your lamb chops and let them come to room temperature, this will eliminate the shock the protein would get going from a cold to high heat source rendering the lamb tough.
Season the lamb chops on both sides with the kosher salt and black pepper.
Once the grill is heated place the chops close to each other on the grill and start cooking. With a brush, mop the chops on the side facing up with some chimichurri. This side will be flipped when the first side is done.
Cook on first side for 2 to 4 minutes for a medium. Once time is up flip the lamb chops over and start cooking the side basted with the chimichurri for 2 to 4 minutes.
Repeat mopping the side that was first cooked down with some of the chimichurri.
Finish cooking the chops to your desired doneness and when the chops are done brush both sides one again with the some of the chimichurri before transferring them to a platter and lay to rest for 3 or 4 minutes. Resting the chops will allow the juices in the each chop to come back to the center and render a flavorful, juicy product.
Once the chops are ready arrange them on a platter and drizzle some chimichurri on and around the chops. Serve the lamb chops with some slices of vine ripe tomatoes simply dressed with the chimichurri sauce.