Lamb Chimichurri with Cauliflower Rice

Lamb Chimichurri with Cauliflower Rice

1 cup fresh parsley
1 cup fresh cilantro
1/4 cup red wine vinegar
juice of 1/4 large lemon
1/2 small shallot, roughly chopped
3/4 tsp. cumin seeds
3/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/3 cup extra virgin olive oil

2 lbs. grass-fed lamb chops
1 tsp. garlic salt
1/2 tsp. freshly ground pepper

2 cups cauliflower, riced
1 Tbs. extra virgin olive oil
sea salt and pepper

 

Preheat the oven to 425 degrees. 

 

Bring the lamb chops to room temperature, over the course of 1 hour or so.

Meanwhile, combine the parsley, cilantro, vinegar, lemon juice, shallot, coming, red pepper and salt in a high-speed blender. Process until super smooth. Transfer to a bowl and whisk in olive oil. 

 

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.

 

As the chops are roasting, sauté the cauliflower rice in oil (or butter) and season with salt and pepper.

 

Once the chops are done, serve over “rice,” drizzled with the remaining chimichurri.