Make the chimichurri sauce by adding all ingredients to a food processor and mixing well until combined. Season to taste and set aside.
Heat a heavy bottomed pan like a grill-cast iron pan over medium and add olive oil.
Once hot, add seasoned meat to the pan and cook for approx. 4 minutes on the first side, then flip to finish for another 4 minutes or so for a medium-rare cooked lamb chop. Cook longer if wanted well-done.
Remove meat and plate, drizzle chimichurri over top and serve with extra on the side.
Store sauce in the fridge for 1 week or so.
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