Grilled Lamb with Charred Corn and Herb Chimichurri

Instructions

1. 1

   Prepare the chimichurri sauce by combining parsley, cilantro, minced garlic, red wine vinegar, and 3 tablespoons of olive oil in a food processor. Pulse until coarsely blended with visible herb pieces remaining. Season with salt, pepper, and red pepper flakes. Set aside.

   Tip: Make the chimichurri ahead of time to allow flavors to meld together.

2. 2

   Pat the lamb chops dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season generously with smoked paprika, salt, and black pepper on both sides.

   Tip: Dry meat grills better and develops a better crust.

3. 3

   Brush the corn with a light coating of olive oil and season with salt and pepper to taste.

   Tip: Don't over-oil the corn as it can cause flare-ups on the grill.

4. 4

   Preheat your grill to medium-high heat (around 400°F). Oil the grates well to prevent sticking.

   Tip: A hot grill ensures proper searing and those desirable grill marks.

5. 5

   Place lamb chops on the grill and cook for 4-5 minutes on the first side without moving them. Flip and cook another 4-5 minutes for medium-rare doneness. Transfer to a clean plate and tent loosely with foil.

   Tip: Let lamb rest for 5 minutes before serving to retain juices.

6. 6

   While the lamb rests, place corn directly on the grill grates. Rotate every 2-3 minutes until kernels are lightly charred and golden in spots, about 8-10 minutes total.

   Tip: The char adds smoky flavor and sweetness to the corn.

7. 7

   Arrange lamb chops and corn on a serving platter. Drizzle or spoon the chimichurri sauce over the lamb and corn, and serve with lemon wedges for squeezing.

   Tip: Pass extra chimichurri on the side for guests to add more if desired.