Start to finish: 40 minutes

Servings: 4

For the sauce:

1/4 cup chopped flat-leaf parsley

3 tablespoons red wine vinegar

4 cloves garlic, minced

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

1 teaspoon red pepper flakes

1/2 teaspoon kosher salt

Ground black pepper, to taste

1/4 cup extra-virgin olive oil

For the chops:

12 lamb rib chops (about 1 1/2 pounds total)

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt, or to taste

Ground black pepper, to taste

In a food processor, combine the parsley, vinegar, garlic, cilantro, mint, red pepper flakes, salt and pepper. Pulse a few times to chop. With the processor running, add the oil in a stream. Process until the sauce is smooth. Transfer sauce to a bowl and let sit for at least 20 minutes to let the flavors develop. (You can make the sauce ahead, refrigerating it overnight and bringing it to room temperature before serving.)

Meanwhile, prepare the lamb chops.

Light a charcoal fire or gas grill. Rub oil, salt and pepper onto the lamb chops, then grill to desired doneness, about 4 minutes per side for medium rare. Alternatively, cook the lamb chops indoors in a grill pan over medium heat. Serve the chops alongside the chimichurri sauce.