Easter Brunch: Grilled Lamb Chops

Jolane’s Cafe Executive Chef Johnny Collante prepares an Easter Brunch of Grilled Lamb Chops with Chimmichurri.Ingredients:6 lamb chops, about 3/4-inch thick coarse sea saltfreshly ground black pepperChimmichurri sauce:1 cup (packed) fresh Italian parsley1/2 cup olive oil1/3 cup red wine vinegar1/4 cup (packed) fresh cilantro2 garlic cloves, peeled3/4 teaspoon dried crushed red pepper1/2 teaspoon ground cumin1/2 teaspoon saltPreparation:Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)Directions:Generously season both sides of the lamb cops with salt and pepper.Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.Spoon chimmichurri over the lamb and serve.