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Grilled Lamb Chops with Herbed Sorghum-Chickpea Salad & Mint Chimichurri

https://www.sorghumcheckoff.com/recipes/grilled-lamb-chops-with-herbed-sorghum-chickpea-salad-mint-chimichurri/

Prep Time

10 Minutes

Make Time

25 Minutes

Yield

4

Sorghum Form

Smoky, juicy lamb chops meet a zesty sorghum-chickpea salad topped with fresh, vibrant mint chimichurri magic.

To ensure food safety, the USDA recommends cooking lamb to an internal temperature of 145°F, followed by a 3-minute rest.

Ingredients

Lemon-Garlic Dressing Ingredients:

  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely grated
  • Salt and pepper, to taste

Salad Ingredients:

  • 2 cups cooked whole grain sorghum
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup roasted red peppers, diced
  • 4 scallions, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh mint, chopped

Lamb Chop Ingredients:

  • 8 lamb rib chops
  • 2 tbsp olive oil
  • 1 garlic clove, grated
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and black pepper, to taste

Mint Chimichurri Ingredients:

  • 1/2 cup fresh mint
  • 1/2 cup fresh parsley
  • 1 garlic clove
  • 2 tbsp red wine vinegar
  • 1/3 to 1/2 cup olive oil
  • Pinch of chili flakes
  • Salt to taste

Instructions

Lemon-Garlic Dressing Instructions:

  1. Whisk olive oil, lemon juice, mustard, garlic, salt and pepper for dressing in a small bowl.

Salad Instructions:

  1. In a large bowl, mix precooked sorghum, chickpeas, roasted red peppers, scallions, parsley and mint.
  2. Toss with dressing and set aside.

Lamb Chop Instructions:

  1. Pre-heat grill on medium-high heat and oil the grates.
  2. Rub lamb chops with olive oil, garlic, paprika, cumin, salt and pepper.
  3. Grill over medium-high heat for 3- 4 minutes per side for medium rare. Let rest for 5 minutes before serving.

Mint Chimichurri Instructions:

  1. Pulse mint, parsley, garlic, vinegar, chili flakes and salt in a food processor or finely mince the ingredients and mix in a bowl. Slowly add olive oil while blending to a loose, chunky sauce. Taste and adjust salt or vinegar if needed.
  2. Spread the herbed sorghum salad over a platter. Top with grilled lamb chops. Spoon over mint chimichurri.

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