Brochure 2017

Sear Zone
™
Lamb Chops
with Mint Chimichurri
Alfresco Original Recipe by Skylar Thomson
Yield: 6 servings
Ingredients
2 large garlic cloves peeled
1 small bunch of fresh mint
1 small red Thai chili
(two if you are feeling brave)
Zest and juice of one lemon
2 teaspoon 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.
Allow to rest for 5 minutes. Serve
on a platter or board with the mint
Chimichurri spooned over the top.