A lamb chop with arugula chimichurri and tahini sauce dish made with peppery arugula, parsley, cumin, and garlic is the perfect marinade and sauce for lamb chops.

Have This!

• 2 c. arugula
• 1 c. fresh parsley
• 1 clove garlic
• 1/2 c. olive oil
• red wine vinegar
• 1 tbsp. ground cumin
• 12 rib lamb chops
• 2 tbsp. salt
• Tahini sauce for serving

Do This!

• Preheat broiler. Meanwhile, in a food processor, pulse to combine arugula, parsley, and garlic.
• Transfer to a medium bowl. Add olive oil, vinegar, and cumin and stir until thoroughly combined. Set chimichurri aside.
• Season lamb chops on both sides with salt, then place in a roasting pan.
• Broil until medium rare, about 5 to 6 minutes per side.
• Remove and let rest for 5 minutes. Top with reserved chimichurri before serving.
• Serve with tahini sauce.