Seared Lamb Shoulder Chops with Warm Chimichurri

Season lamb chops on both sides with 1/4 teaspoon of the salt and pepper. Let sit at room temperature while you make chimichurri.

Combine parsley, vinegar, oregano, tarragon, chile flakes, remaining 1/4 teaspoon salt and garlic in a food processor or blender and pulse until evenly chopped.

With the motor running, drizzle in 2 tablespoons of the oil to make a thick sauce.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add 2 of the chops and cook, flipping halfway through, until deep golden brown on the outside and medium-rare to medium on the inside, 6 to 8 minutes total.

Transfer to a platter and repeat with remaining 2 chops. While skillet is still hot, pour in chimichurri and stir briefly to scrape up any browned bits.

Spoon over chops and serve.