Lamb Chops With Cilantro-Mint Chimichurri Recipe

Name: Lamb Chops With Cilantro-Mint Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chimichurri Sauce; 1 cup cilantro leaf, packed; 1/2 cup parsley, fresh flat-leaf; 2 tablespoons mint leaves; 1 -2 serrano chili, halved (seeded and ribbed if you want less heat); 3 tablespoons rice vinegar; 1 tablespoon fresh lime juice (about 1/2 lime); 1 tablespoon honey; 1/2 teaspoon salt; 2 tablespoons olive oil; Lamb; 12 lamb loin chops, 1 inch thick each, trimmed of excess fat; salt & freshly ground black pepper; 2 tablespoons olive oil; 3 tablespoons rosemary, fresh, chopped; 3 garlic cloves, peeled and coarsely chopped

Servings: persons

Chimichurri Sauce
1 cup cilantro leaf, packed
1/2 cup parsley, fresh flat-leaf
2 tablespoons mint leaves
1 -2 serrano chili, halved (seeded and ribbed if you want less heat)
3 tablespoons rice vinegar
1 tablespoon fresh lime juice (about 1/2 lime)
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons olive oil
Lamb
12 lamb loin chops, 1 inch thick each, trimmed of excess fat
salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons rosemary, fresh, chopped
3 garlic cloves, peeled and coarsely chopped

1
Chimichurri:
2
Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
3
Lamb:
4
Prehat broiler to high and place the oven rack at its highest position.
5
Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
6
Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!

1180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chimichurri Sauce, 1 cup cilantro leaf, packed, 1/2 cup parsley, fresh flat-leaf, 2 tablespoons mint leaves, and more.

Yes, Lamb Chops With Cilantro-Mint Chimichurri falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops With Cilantro-Mint Chimichurri

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions