Lamb Lollipops with Corn Relish and Chimichurri Sauce

Lamb Lollipops with Corn Relish and Salsa Verde

Lamb

• 24 Trimmed Lamb Chops-sometimes called French trimmed or “Frenched”
• 12 strips bacon
• Salt and Pepper to taste
• EVOO  (Extra Virgin Olive oil)

Corn Salsa

• 3 cups fresh corn cooked and cut of the ear
• ½ cup Red Onion
• ¼ cup Cilantro
• 1 cup Roasted Poblano Pepper chopped
• juice of 1 small lime
• ½ cup Red bell pepper chopped
• Salt and Pepper to taste

Chimichurri

• 1 cup Cilantro
• 1 cup flat leaf parsley
• 4 cloves fresh garlic
• ½ cup Red Onion
• 2 tbsp lime juice
• ½ cup EVOO
• 2 tbsp Red Wine vinegar
• ¼ tsp ea Salt and pepper and Red pepper flakes

Heat Grill to Medium heat. Cut the bacon slices in half. Lightly oil and salt and pepper the chops and wrap each chop in ½ a strip of bacon tucking the end under the other to secure. Set aside

Combine all ingredients of Corn salsa and toss gently. Set aside

Combine all ingredients of Chimichurri into a food processor and blend well. Set aside.

Grill the chops for 1 ½ min each side and then transfer to a warm plate. Let rest for 3min.

Using a Large platter, place the corn salsa high in the center of the dish and arrange the Lamb chops in a circular design with the meat facing out  and the bone stacked up in the center. Drizzle the Chimichurri sauce over the chops and serve immediately.

Serves 6

Note: You don't have to use all the Corn Salsa or the Chimichurri sauce. If you choose to have some left over, use the corn salsa with some quesadillas, and mix the Chimichurri sauce with some sour cream for a dipping sauce!!  Chimichurri sauce with Shrimp is amazing or you can spice up your Rotisserie Chicken, even add it to some steamed rice for a extra boost!  Better yet, try it drizzled on some scrambled eggs wrapped in a warm corn tortilla! this relish and sauce can go the extra mile for you in many dishes! Just step out side what you might normally do and give it a try!!