4 lamb chops (about 3/4" thick)
1 teaspoon Spanish Rosemary Sea Salt
1 tablespoon Lemon juice
1 jar of Chimichurri
Mix the jar of chimichurri with the salt and lemon juice and mix well. Take about 1/4 of the mix and coat the lamb chops, set the rest of the mix aside.
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.