Grilled Lamb Chops and Mint Chimichurri

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.1 teaspoon pepper red crushed
• 0.5 cup flat-leaf parsley fresh
• 1.5 cups mint leaves fresh
• 2  garlic cloves minced
• 0.8 teaspoon kosher salt divided
• 4 ounce lamb loin chops trimmed
• 2 tablespoons lower-sodium chicken broth fat-free
• 2.5 tablespoons olive oil extra-virgin
• 2 teaspoons shallots minced
• 1.5 tablespoons vinegar white

Equipment

• food processor
• frying pan
• grill pan

Directions

1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.
2. Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
4. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness.
5. Let chops stand for 5 minutes.
6. Serve with chimichurri.