2 pounds of lamb loin chops, about 8 individual chops, 1½ inch thick
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 Tbsp olive oil
3 cloves garlic, chopped (about 3 teaspoons)
1½ cups fresh mint leaves (spearmint), packed
1½ cups fresh parsley leaves, packed
3 Tbsp red wine vinegar
¾ teaspoon Kosher salt
¼ teaspoon red pepper flakes
½ cup olive oil
Remove chops from refrigerator and sprinkle on all sides with Kosher salt. Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp.
Make the mint chimichurri sauce. Either in a food processor or by hand, finely chop the garlic, mint and parsley. Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil.
Heat olive oil in a large cast iron pan on medium high heat. Sprinkle the black pepper on both meaty sides of the chops. When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.