Grilled Lamb with Green Bean and Garlic Chimichurri

Instructions

1. 1

   Prepare the chimichurri by combining minced garlic, fresh parsley, oregano, red wine vinegar, lemon juice, and red pepper flakes in a bowl. Slowly whisk in 4 tablespoons of olive oil until well emulsified. Season with 0.5 teaspoon salt and set aside.

   Tip: Make chimichurri at least 15 minutes ahead to allow flavors to meld together.

2. 2

   Pat the lamb chops dry with paper towels and season both sides generously with kosher salt and black pepper about 10 minutes before grilling.

   Tip: Salting ahead of time helps the meat retain moisture during cooking.

3. 3

   Toss the trimmed green beans with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a large bowl.

4. 4

   Preheat grill to medium-high heat (about 450°F). Once hot, place lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.

   Tip: Avoid moving the chops too much—let them develop a nice crust for better flavor.

5. 5

   During the last 5 minutes of lamb cooking, place the oiled green beans directly on the grill grates. Stir occasionally until tender and lightly charred, about 5-6 minutes total.

   Tip: Use a grill basket if you have one to prevent smaller beans from falling through.

6. 6

   Remove the lamb chops and green beans from the grill and transfer to a serving platter. Let the lamb rest for 3-4 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

7. 7

   Drizzle the chimichurri sauce generously over the lamb chops and green beans. Serve immediately while everything is still warm.

   Tip: Reserve extra chimichurri on the side for guests who want more sauce.