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Flavorful Lamb Chops Recipe with Easy Fresh Mint Chimichurri Sauce

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Juicy lamb rib chops seared to perfection and topped with a vibrant, herbaceous fresh mint chimichurri sauce. This quick and easy recipe is perfect for weeknights, entertaining, and anyone craving a fresh twist on classic comfort food.

Ingredients

Scale
  • 8 lamb rib chops (about 1 inch thick, around 1.5 lbs / 700g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 cup fresh mint leaves, packed (no stems)
  • ½ cup fresh flat-leaf parsley, packed
  • 3 tablespoons red wine vinegar
  • 1 small shallot, finely chopped
  • 1 small red chili, seeded and chopped (optional)
  • ½ cup olive oil (extra virgin)
  • Salt and pepper, to taste

Instructions

  1. Pat the lamb chops dry with paper towels to ensure a good sear.
  2. In a small bowl, mix olive oil, minced garlic, salt, black pepper, and smoked paprika.
  3. Rub this mixture all over the lamb chops, coating both sides evenly.
  4. Let the lamb chops sit at room temperature for 15-20 minutes to absorb flavors and come to temperature.
  5. While the lamb rests, combine fresh mint leaves, parsley, red wine vinegar, shallot, and red chili (if using) in a food processor or blender.
  6. Pulse a few times until finely chopped but not pureed.
  7. With the machine running, slowly drizzle in olive oil until sauce is emulsified but still slightly chunky.
  8. Season chimichurri with salt and pepper to taste and set aside to let flavors meld.
  9. Place a cast iron skillet over medium-high heat and let it get very hot (about 5 minutes).
  10. Add the lamb chops to the hot skillet without overcrowding.
  11. Cook for about 3-4 minutes on the first side without moving them to develop a crust.
  12. Flip and cook another 3 minutes for medium-rare (internal temp 135°F / 57°C). Adjust time for preferred doneness.
  13. Transfer the chops to a plate and cover loosely with foil.
  14. Rest for 5-7 minutes to keep juices locked in and meat tender.
  15. Spoon generous amounts of fresh mint chimichurri sauce over the rested lamb chops and serve immediately.

Notes

Bring lamb to room temperature before cooking for even doneness. Pat dry to ensure a good sear. Use an instant-read thermometer to avoid overcooking. Rest meat for 5-7 minutes after cooking to lock in juices. Chimichurri can be made ahead and stored in the fridge for up to 5 days. For a milder sauce, omit the chili. For a smoky flavor, add smoked paprika to the lamb rub.

Nutrition

Keywords: lamb chops, mint chimichurri, easy lamb recipe, grilled lamb, quick dinner, fresh herbs, healthy lamb recipe

Find it online: https://cooksybite.com/flavorful-lamb-chops-recipe-with-easy-fresh-mint-chimichurri-sauce/