For the Chimichurri Sauce:
In the bowl of a food processor fitted with a blade attachment, add all your ingredients and pulse until well chopped, but not pureed! Very important not to puree it.
Then remove from processor and put into a stainless steel bowl and adjust seasonings using a wire whisk. Adding more olive oil, salt & pepper and chili pepper flakes if needed. It should taste like a nice vinaigrette with a little bit of heat at the end.
For the Lamb Chops:
Preheat the oven to 400ºF.
In a large saute pan, over medium-high heat, add olive oil and warm through. Place lamb chops in pan and sear a few minutes per side. Then transfer to oven for 8-10 minutes (about 3-5 minutes per side -- or until desired doneness has been reached).
For the Cauliflower Mash:
Bring a large pot of salted water to a boil. Add cauliflower and cook until tender about 10-12 minutes. Drain cauliflower and put into a food processor, add butter, salt and pepper and puree until smooth and creamy.
Then add your cauliflower mash to a medium pot and add your half and half and adjust your seasoning and serve hot.
On a plate add your cauliflower mash in the center and then place 3 lamp chops over it, top off with chimichurri sauce and lastly garnish with microgreens.