ingredients:

Lamb:

• 2-3 Racks of Lamb
• Chopped Parsley, for garnish

Marinade: 

• 1 cup of White Wine
• 2 Lemons, juiced
• 5-6 Garlic Cloves
• 5 tbsp of Spicy Mustard
• 2 tsp of Fresh Oregano
• 5 tsp of Fresh Thyme
• 5 tsp of Fresh Sage
• 2 tbsp of White Onion
• 1 tsp of Salt
• 1 tsp of Pepper
• 1 tbsp of Oil

Mint Chimichurri: 

• 5 tbsp of Olive Oil
• 5 tbsp of Parsley, chopped
• 5 tbsp of Red Wine Vinegar
• 1 tbsp of Mint, chopped
• 1 tbsp of Minced Garlic
• 1 tsp of Red Pepper Flakes
• 1 tsp of Black Pepper
• 1 tsp of Sea Salt
  

PREPARATION:

1. Slice your racks of lamb into two-bone segments, then score the outside of the lamb so that the marinade gets deeper into the meat. Next, place them in a bowl or food safe bag. In a blender, mix all the ingredients for the marinade. Blend until completely smooth. Add the marinade to the lamb chops and mix thoroughly. Place in the fridge for 4-5 hours to marinate.
2. Preheat your grill for direct medium-heat cooking (around 375F) using Cowboy Oak & Hickory Hardwood Lump Charcoal. Set up your grill so that when you lay your on they will be 6-8 inches away from the coals.
3. In a bowl, mix together your Mint Chimichurri Sauce. Set in the fridge to use for later.
4. Pull out your marinated lamb chops, and discard any excess marinade. Using a skewer, insert between the two bones with about 3-4 two-bone chops on each skewer.
5. Add your skewers to the grill and cook for about 5-6 minutes per side or until the lamb is 130F internal for a medium rare. Make sure to avoid checking the temperature near bones or the skewer as they may give you inaccurate readings. Once the lamb is done, pull it off and let it rest for 5 minutes.
6. Pull your lamb chops off the skewers and slice between the bones. Top with the Mint Chimichurri and enjoy!