Tired of the regular steak and potatoes during your quarantine date nights? This chimichurri lamb chop recipe is the perfect option if you are looking to put an international twist on a steakhouse classic. Chimichurri is similar to pesto, except it has more acid and no nuts nor dairy. It's perfect for brightening up steaks, lamb chops, shrimp, salmon, grilled chicken and much more. The opportunities for this herby Argentinian inspired favorite are endless! This recipe goes perfect with roasted potatoes and roasted asparagus. Happy cooking friends!
Prep Time: 35 minutes
Cook Time: 20 minutes
Yield: 2 servings
3/4 c parsley (including stems), tightly packed
3 tbsp fresh rosemary, chopped
2 tbsp fresh lemon juice
2 garlic cloves, minced
2 tbsp red wine vinegar
1/4 tsp fine sea salt
1/4 tsp black pepper
¼-½ tsp crushed red pepper flakes
8 lamb chops
Freshly cracked black pepper
3 sprigs of rosemary
3 medium-large garlic cloves, smashed
Light tasting olive oil
Food processor (optional)
1 medium-large mixing bowls (if you are not using food processor)
Cast iron or medium-large heavy bottom pan
1. Prep: Begin by adding garlic, rosemary, parsley, lemon juice, red wine vinegar, salt, pepper, and crushed red pepper flakes to food processor.
2. Pulse: Pulse for about 3-4 times or until ingredients are roughly chopped.
3. Blend: Next, slowly blend in olive oil. Blend until herbs and oil are thoroughly combined. Taste.
4. Taste: Taste and adjust seasoning as necessary. Cover in plastic wrap and set aside at room temperature. **Sauce will last refrigerated for up to 3 days*
**If you are not using a food processor, finely chop herbs first, then add garlic. Next, add lemon juice, red wine vinegar, and seasoning. Combine, then slowly add olive oil. Taste and adjust as necessary.**
Seared Lamb Chops
1. Prep: Begin by removing lamb from the fridge. Allow chops to sit for 20-30 minutes to reach room temperature before cooking.
2. Season: After chops have reached room temperature, wash them and pat dry. Next, generously season with kosher salt and freshly cracked black pepper.
3. Sear: Turn pan on medium-high heat. Add chops fat side down, pressing with tongs for about five minutes or until fat has melted. After fat has melted, remove excess from pan with spoon, lay chops flat and add olive oil. Add garlic and rosemary to pan. Cook for about 3 minutes on each side until crispy. Continue to cook to your desired doneness.
4. Garnish: Dress with chimichurri sauce and serve with roasted potatoes and roasted asparagus. Enjoy!