Grilled Lamb Chops with Green Garlic Chimichurri

Ingredients

• 2 (2-lb.) racks of lamb (8 bones each), frenched
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. black pepper
• 1¼ tsp. kosher salt, divided
• 6 Tbsp. olive oil, divided
• 5 small green garlic stalks or large scallions
• ⅓ cup chopped fresh flat-leaf parsley
• 2 Tbsp. red wine vinegar
• ¼ tsp. crushed red pepper
• 1 medium garlic clove, grated (¼ tsp.)

Instructions

1. 1Heat your grill to medium-high, targeting 400°F to 450°F. Slice the lamb racks between the bones to separate them into 16 individual rib chops.
2. 2Mix the cumin, coriander, black pepper, and 1 teaspoon of the kosher salt in a small bowl.
3. 3Coat both sides of the lamb chops with 1 1/2 tablespoons of the olive oil, then rub the spice mixture evenly over the meat. Leave the chops at room temperature for 15 minutes.
4. 4Toss the green garlic stalks with 1 1/2 teaspoons of the olive oil in a bowl until they are lightly coated.
5. 5Place the oiled garlic stalks directly on the grill grates. Cook them uncovered for 4 to 5 minutes, turning frequently until they develop a light char. Move them to a cutting board and let them cool for about 3 minutes.
6. 6Combine the chopped parsley, red wine vinegar, crushed red pepper, grated garlic clove, the remaining 1/4 teaspoon of salt, and 1/4 cup of olive oil in a medium bowl. Chop the cooled grilled garlic stalks and fold them into the parsley mixture.
7. 7Arrange the seasoned lamb chops on the oiled grill grates. Close the lid and cook for about 2 minutes per side, just until clear grill marks form. Serve the hot chops with the prepared chimichurri sauce.

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