Lamb Chop Chimichurri

• Lamb Chops
• 2 pounds grass fed lamb chops
• 1 teaspoon garlic salt
• 1/2 teaspoon freshly ground pepper
• Chimichurri
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1/4 cup red wine vinegar
• 1/4 lemon, juiced
• 1/2 small shallot, roughly chopped
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt
• 1/3 cup extra virgin olive oil

1. Preheat the oven to 425 degrees. Bring the lamb chops to room temperature, over the course of 1 hour or so.
2. Season the lamb chops with garlic salt and pepper, rubbing into all sides the chops. Transfer to a glass baking dish and drizzle with 1/3 of the chimichurri sauce. Cover in foil and bake for about 30 minutes.
3. Once complete, drizzle with the remaining sauce to serve over a bed of rice, or "cauliflower" rice.
4. Combine all ingredients in a high speed blender.
5. Process until smooth.
6. Use 1/3 over meat for cooking. Once the lamb is done roasting, finish the meat with the remaining sauce.

chops, chops, garlic salt, freshly ground pepper, chimichurri, fresh parsley, fresh cilantro, red wine vinegar, lemon, shallot, cumin seeds, red pepper, salt, extra virgin olive oil

Taken from food52.com/recipes/35520-lamb-chop-chimichurri (may not work)