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Lamb Chops with Mint Chimichurri

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Quick and flavorful lamb chops served with a fresh, zesty mint chimichurri sauce, perfect for busy weeknights.

Ingredients

Scale
  • 4 lamb chops (about 1 inch thick / 500g or 1.1 lbs)
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • ½ cup fresh mint leaves packed (about 15g or 0.5 oz)
  • ½ cup fresh flat-leaf parsley packed (about 15g or 0.5 oz)
  • 2 large garlic cloves, minced or grated
  • 2 tablespoons red wine vinegar (30ml)
  • ⅓ cup extra virgin olive oil (80ml)
  • ½ teaspoon red pepper flakes (optional)
  • Salt to taste

Instructions

  1. Prepare the chimichurri (10 minutes): Finely chop the fresh mint and parsley by hand until you have about 1 cup combined. Mince or grate the garlic cloves. In a medium bowl, mix together the herbs, garlic, red wine vinegar, olive oil, red pepper flakes (if using), and a pinch of salt. Stir well, taste, and adjust salt or vinegar to your liking. Set aside at room temperature to let the flavors marry while you cook the lamb.
  2. Season the lamb chops (5 minutes): Pat the lamb chops dry with paper towels. Generously season both sides with salt and freshly ground black pepper. Let them rest at room temperature for about 5 minutes to help with even cooking.
  3. Heat your pan and sear the lamb chops (8-10 minutes): Place your cast iron skillet over medium-high heat and add the olive oil. When the oil shimmers and just starts to smoke, gently lay the lamb chops in the pan away from you. Cook without moving for about 3-4 minutes until a deep brown crust forms. Flip and cook the other side for 3-4 minutes for medium-rare (internal temp about 130°F / 54°C). Adjust time if your chops are thicker or thinner.
  4. Rest the lamb chops (5 minutes): Transfer the chops to a plate and cover loosely with foil. Let them rest for at least 5 minutes to allow the juices to redistribute, keeping the meat juicy and tender.
  5. Serve with mint chimichurri: Spoon the fresh mint chimichurri generously over the lamb chops. The bright sauce contrasts beautifully with the rich meat.

Notes

Do not overcrowd the pan to avoid steaming the chops. Let lamb rest after cooking to keep it juicy. Hand-chop herbs for a fresh, chunky chimichurri. Make chimichurri up to a day ahead and store in fridge. Adjust cooking time based on chop thickness. Use a meat thermometer for best results.

Nutrition

Keywords: lamb chops, mint chimichurri, quick dinner, weeknight recipe, easy lamb recipe, fresh herbs, seared lamb

Find it online: https://evabakery.com/lamb-chops-with-mint-chimichurri-easy-recipe-for-busy-weeknights/