Labneh laced with Chimichurri Sauce

I have not bought the lamb chops for Chef Stone's "slow food fast" dish, but I decided to copy the sauce.

1/2 cup parsley, finely chopped
1 1/2 T. oregano, finely chopped
11/2 T. thyme finely chopped
1 Aleppo pepper
1/3 cup plus 1T olive oil
1 lemon, zested, and juiced

In a small bowl, combine parsley, thyme, oregano, Aleppo and a pinch of salt,
smashing with a mortar persil until it starts to break down.
Stir in 1/3 c olive oil, 2 t lemon juice and the zest
Season to taste with salt and pepper
To the Labneh, a creamy Middle Eastern yogurt cheese, stir in 1 1/2 T sauce
Serve with lamb chops and veggies mixed with remaining sauce

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