Mint Chimichurri Lamb Chops

• 4 lamb chops (about 1" thick)
• 2 bundles of green onions
• 1 tablespoon olive oil
• 2 large cloves garlic
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 1/4 cup fresh tarragon leaves
• 3 tablespoons white wine vinegar
• 4 tablespoons olive oil
• pinch red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

1. Preheat grill to medium high heat, about 400-450 degrees.
2. Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
3. Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
4. Grill the lamb chops to desired doneness (about 4-5 minutes per side for medium rare).
5. Grill the green onions for about 2 minutes, then flip and cook another two minutes, until they take on some grill marks and begin to wilt. Transfer lamb and onions to a cutting board or platter, tent with tin foil and let rest for a 4-5 minutes before serving.
6. Drizzle chimmichurri over lamb chops and green onions.

lamb chops, bundles, olive oil, garlic, parsley, mint leaves, tarragon, white wine vinegar, olive oil, red pepper, kosher salt, black pepper

Taken from food52.com/recipes/34787-mint-chimichurri-lamb-chops (may not work)