These Lamb Chops with Mint Chimichurri are one of those recipes you pull out when you want something simple that still feels special.
Lamb chops have a way of elevating any meal. Whether it’s a weeknight dinner or something you’re putting together for friends. And the best part is, they don’t need much. A little salt, freshly cracked pepper, and a good sear is all it takes to bring out their natural flavor.
Let’s Make Lamb Chops
When you want to really impress, Lamb Chops are your go-to move. They definitely bring a certain elevation to your usual dinner party. The best part about this delicious meat lollipop, is that they are so simple. In fact, the simpler the better with lamb.
Lamb is at its best when you keep it simple. The meat is rich and flavorful on its own, so the goal is to enhance it, not overpower it. Just a little salt and freshly cracked pepper are enough to bring out their natural flavor. They are easy to make during the week because they are so quick and flavorful. On the weekends, you can take this same recipe to the outdoor grill and make it a party.
Because lamb chops have a higher fat content, they cook beautifully in their own fat. You only need a small amount of oil to get them started — once they hit the pan, they become tender, juicy, and perfectly caramelized on the outside.
One thing to keep in mind: lamb is best when it’s fresh. Try to cook it soon after purchasing for the best flavor and texture. The longer it sits it will develop that intense gammy flavor. You don’t want that.
The Chimichurri
What really brings this dish together is the mint chimichurri. Since lamb chops don’t need much. Serving them with a mint chimichurri which is very bright and fresh helps give it just the right punch.
It’s bright, fresh, and cuts through the richness of the lamb perfectly. The mint adds a clean, herbal note that balances everything out and makes the whole dish feel lighter.
This is also one of those sauces you’ll want to keep on hand. It is something you can use for many different things. Perfect to go along side a Churrasco a la Parrilla, or even on the side of our Pinchos de mar y Tierra. You just grab your ingredients, and blend, and then you have this perfect, fresh and bright sauce to go alongside your perfectly cooked Lamb Chops.
Love Lamb Chops Try Some of Our Other Dinner Ideas
Lamb Chops with Mint Chimichurri
Course: EntreeCuisine: Cuban AmericanDifficulty: Easy4
servings10
minutes10
minuteslamb chop Ingredients
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16 single cut lamb chops
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½ teaspoon of Abuela’s seasoning or seasoning of choice
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Salt and Freshly cracked pepper to taste
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Olive Oil Spray
- Mint Chimichurri
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1/2 cup of fresh mint, finely chopped
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1 cup of fresh parsley, finely chopped
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¼ cup of scallions, finely sliced
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2 cups of extra virgin olive oil
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juice of 1 lemon
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pinch of red chilli flakes
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1 clove of garlic, finely minced
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Salt and Freshly cracked pepper to taste
Directions
- First we make the Mint Chimichurri. Start by putting everything in a bowl. Mix. Taste and adjust
seasoning as needed. You need to let it sit at room temperature for at least 20 minutes so the flavors come together.
- Now it’s time for the Lamb Chops. Heat a non-stick ceramic saute pan to medium heat.
- Dry the lamb chops well with a paper towel. Spray lightly with olive oil spray and season with salt and pepper.
- Add the lamb chops to the hot pan in batches. We do not want to overcrowd your pan. The reason is if the pan gets too cold from overcrowding the lamb won’t form a golden crust.
- As the lamb cooks on the hot pan, it releases its oil, move the lamb around the pan so it is coated in that delicious oil. It will start to sizzle and begin to form a golden brown exterior. *If after 3
minutes, you don’t see the lamb chops getting color, raise your heat to medium high or high. Every stove is different. Don’t move them at all once you flip them so they form a crust.
- Sear the lamb chops on each side about 4-5 minutes per side for a pink medium center.
- Serve hot with the mint chimichurri.
