Chimichurri Lamb Chops

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

You can feel August coming in the waning weeks of July in DC. The endless waves of heat have left our collective bodies and brains soppy and languid, unready to turn on ovens, and some days, even chop a shallot. We read recipes from the comfort of bed, planning Thanksgiving, because who really wants to think about tonight’s dinner. Or we lay prone on an Adirondack chair, wondering vaguely why someone hasn’t proffered a gin rickey. Tans deepen, in spite of expensive French sunscreen. Mosquitos hatch, then buzz quietly around ankles. And still the red line fails to come.

What antidote do we have really, other than the grill?

If you’ve a partner, you can really whip up Chimichurri Lamb Chops in ten minutes, but I am going to stretch this to a mere 20, just so your chimichurri sauce can develop a few flavors. Do take your meat out, to get it room temperature, and get the grill going.

If you read the recipe closely, you will note that CoconutsandCardamom seems to be testing you to see if you’re paying attention. The writer speaks in the chopping instructions of parsley, though it  is never mentioned in the ingredients. You will need about a cup, or whatever you have lying about. Ditto for red pepper flakes; just get those out and have them at the ready.

You start with the garlic simmering in some nice olive oil (I say nice because it will be added to your sauce but of course use what you have) but I would not do so over a medium heat unless you want some burned garlic in this, which you don’t. Just do a fast little simmer at a low heat while you chop your herbs.   

This all goes into the food processor, herbs first, then the oil and vinegar and red pepper. I had never heard of montreal steak seasoning, but I put her in the Google and realized it was essentially some onion and pepper mix. So add some black pepper. Whatever. Mix the olive oil in slowly as you may not need a half cup; it really depends on your desired consistency but I used only ¼ cup and it was great.         

As your (DELICIOUS!) chimichurri sauce sits around developing its thing, go ahead and salt and pepper those lamb chops and grill them, watching carefully not to overcook. With the grill at 400 degrees, cook for roughly two minutes per side for rib chops and three minutes per side for thicker loin chops. A hot grill will sear the outside while, if you are disciplined about cooking time, leaving the chops warm and pink inside.

Throw some veggies on there too, if you have them, or mix up some orzo. That’s it. Go fold your last load of laundry.

Chimichurri Lamb Chops by CoconutsandCardamom

Serves 6

Lamb Chops:

6 lamb chops
Sea salt and pepper, to taste
Montreal steak seasoning, to taste (optional)

Chimichurri Sauce adapted from LemonsandAnchovies.com:

1 cup fresh cilantro
1/2 cup fresh mint
4 cloves of garlic, minced & sauteed
4 tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
1/2 cup olive oil
1/4 cup lemon juice
Salt, pepper, and montreal steak seasoning, to taste

See the full recipe (and save it and print it) here.

Photo by James Ransom