Lamb Chops with Orange Chimichurri Sauce

** Lamb Chop & Marinade Recipe Ingredients**

• 4 5-6 oz lamb chops or 8 3-4 oz. lamb chops/could use rack of lamb or leg as well.
• 1/4 c. olive oil
• 2 cloves garlic, peeled and chopped
• ½ c. Papapietro Perry Pinot Noir
• 1/4 c. soy sauce
• 2 T. Dijon mustard
• 1 T. fresh thyme, or 1 t. dried
• black pepper

Mix marinade ingredients. Put in a zip lock bag with lamb chops and marinate 2-6 hours, turning bag over halfway.
Remove chops from marinade, dry off with a paper towel and discard marinade. Chops can be grilled on the barbeque or pan fried in a cast iron skillet. Allow about 5 minutes per side per inch of thickness for medium rare. Cook until thermometer reads 130°, depending on heat. Let meat rest for 10-20 minutes and serve with the Orange Chimichurri, rice pilaf with apricots and pine nuts, green beans and Pinot Noir.

**Orange Chimichurri Ingredients**

• 1 clove garlic, peeled and chopped
• 1 small shallot, peeled and chopped
• 1 T. grated orange zest
• ½ c. fresh orange juice
• ½ c. packed fresh basil leaves
• ½ c. packed fresh cilantro leaves
• ½ c. packed fresh Italian parsley
• 2 T. fresh oregano leaves, Or 1 T. dried
• 2 t. salt
• 1 t. black pepper
• ½ t. red chili flakes

Put all ingredients into a blender and process until smooth. Add more oil or orange juice if needed to make a thick puree.