Grilled Lamb with Mint Chimichurri

4 lamb chops of desired thickness

1 cup chopped parsley

1 cup chopped mint

¾ cup olive oil

¼ cup lemon juice

2 tablespoons minced garlic

2 teaspoons red chile flakes

salt and pepper

1. Combine parsley, mint, olive oil, lemon juice, garlic, red chili flakes, salt and pepper in a blender or food processor.
2. Dry lamb chops with a paper towel and season generously with salt.
3. Preheat grill on high for 10 minutes.
4. Place lamb chops on grill over direct heat to get a nice sear.
5. Shoot for an internal temp of 145 F. It should only take a few minutes on each side depending on thickness.
6. Serve with Mint Chimichurri.