Recipe of the Day

lamb chops with mint-chimichurri
For the chimichurri sauce 1 packed cup fresh cilantro leaves 1/2 cup fresh flat-leaf parsley leaves 2 tablespoons fresh mint leaves 1 to 2 pickled or fresh serrano chiles, halved (seeded and ribbed for less heat) 3 tablespoons rice vinegar 1 tablespoon fresh lime juice (from about 1/2 lime) 1 tablespoon honey 1/2 teaspoon salt plus extra for seasoning the lamb 1/4 cup olive oil For the lamb 1/4 cup olive oil 12 1-inch thick lamb loin chops, trimmed of excess fat Freshly ground pepper 3 tablespoons chopped fresh rosemary 3 garlic cloves, peeled and coarsely chopped