Grilled lamb chops with mint chimichuri

Salt the chops on both sides and bring them up to room temperature on the counter while you're making the chimichuri.

Put the parsley, mint, onion, balsamic vinegar, capers, garlic, cayenne pepper, pepper and olive oil into a food processor or blender and pulse.

Set a high temperature in your pan. Put the melted butter and cook the chops for 2 min each side.

Place the chops directly into the chimichurri, and toss to coat well. Rest the chops for 10 minutes before serving.