4 lamb chops (about 3/4" thick)
1 teaspoon Spanish Rosemary Sea Salt
1 tablespoon Lemon juice
1 cup of Chimichurri (click for recipe)
Mix the chimichurri with the salt and lemon juice and mix well. Set aside 1/4 cup of the mixture, then use the rest to coat the lamb chops thoroughly.
Heat a grill or pan to high heat. Cook each chop on the first side for 3 minutes. Flip and cook another 2-3 minutes or until desired doneness is reached.
Serve with the rest of the chimichurri mix drizzled over the lamb chops, or on the side for dipping. Season with additional salt to taste.