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Flavorful Lamb Chops with Zesty Chimichurri Sauce

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Tender lamb rib chops seared to perfection and topped with a bright, herbaceous chimichurri sauce that adds a zesty contrast to the rich meat. This quick and easy recipe is perfect for weeknights or dinner parties.

Ingredients

Scale
  • 8 lamb rib chops (about 1 inch thick, roughly 450-500g or 1 to 1.1 lbs)
  • 2 tablespoons olive oil (preferably extra virgin)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 cup fresh flat-leaf parsley, packed (about 25g or 0.9 oz)
  • ½ cup fresh cilantro, packed (about 10g or 0.35 oz)
  • 3 cloves garlic
  • 2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Pat the lamb chops dry with paper towels to help with browning.
  2. In a small bowl, mix together 2 tablespoons olive oil, minced garlic, rosemary, thyme, kosher salt, and black pepper.
  3. Rub this mixture evenly over both sides of the lamb chops.
  4. Let the lamb chops sit at room temperature for 15-20 minutes to absorb the flavors.
  5. While the lamb rests, finely chop parsley, cilantro, oregano, and garlic if doing by hand.
  6. In a bowl, combine chopped herbs and garlic with red wine vinegar, ½ cup olive oil, red pepper flakes, salt, and pepper. Stir well and set aside.
  7. Place a cast iron skillet or heavy-bottomed pan over medium-high heat and warm for about 5 minutes until hot.
  8. Add lamb chops to the pan without crowding; sear each side for 3-4 minutes for medium-rare (internal temperature about 135°F/57°C), or longer for desired doneness.
  9. Avoid moving the chops too much to allow a crust to form.
  10. Transfer cooked lamb chops to a plate and cover loosely with foil.
  11. Let rest for 5-7 minutes to keep juices locked inside.
  12. Spoon a generous amount of chimichurri sauce over the lamb chops just before serving.

Notes

For thicker chops, finish in a preheated oven at 400°F (200°C) for 3-5 minutes after searing. Let chimichurri sit at least 10 minutes before serving to meld flavors. Avoid overcrowding the pan and ensure meat is dry for a good sear. Fresh herbs are essential for best flavor. Chimichurri sauce can be made ahead and stored up to a week refrigerated.

Nutrition

Keywords: lamb chops, chimichurri sauce, easy lamb recipe, grilled lamb, herb sauce, quick dinner, paleo, gluten-free, dairy-free

Find it online: https://swooshspice.com/flavorful-lamb-chops-recipe-easy-zesty-chimichurri-sauce-step-by-step/