Author Notes: Lamb chops and the chimichurri sauce are quite simple to prepare and inexpensive, but incredibly special and delicious.
The chimichurri sauce is bursting with flavors and can be used as a salad dressing, drizzled over tomatoes or topped on fish, chicken or steak. Making extra and storing the rest in the fridge is a good way to go.
This chimichurri sauce was inspired by lemons&anchovies.com which is an amazing and fascinating food blog that you will have to check out! I changed the sauce a little because I can’t handle raw garlic and I love my lemon, but either way is suburb! All of her recipes and pictures are mouth watering good! - CoconutsandCardamom
Food52 Review: 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 right away. - Jestei
- 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 cup fresh parsley
- 1/2 cup fresh mint
- 1/4 cup fresh oregano (optional, but we like it)
- 4 cloves of garlic minced & sauteed
- 4 tablespoons tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Pinch red pepper flakes, more to taste
- Salt, pepper and montreal steak seasoning, to taste
- To prepare the Chimichurri sauce first saute minced garlic in a little bit of olive oil (3 minutes on med. heat).
- Next combine the parsley, oregano, mint and sauted garlic and process in a food processor until just roughly chopped. Don’t over do it or it will turn into a puree.
- Add in the crushed red peppers, lemon juice and add the vinegar. Season with salt and pepper to taste and Motreal Steak seasoning if using (optional).
- Stir in the olive oil and let sit so flavors can infuse.
- To prepare the lamb, season with salt, pepper and Montreal Steak Seasoning. Have at room temperature before cooking.
- If you have a grill- Preheat your grill to 400 degrees. If lamb chops are small, sear each side for only 1 – 1 1/2 minutes to leave the inside rare to medium-rare. If sauteing in a pan (pre-heat with olive oil and cook for 2-3 minutes on each side to leave inside medium rare. Some of my lamb chops were big so I did a full three minutes on each side.
- Let sit for 5-10 minutes before slicing in to give the meat a chance to restore it’s juices!
- Serve with Chimichurri sauce. Enjoy the burst of flavors you are about to encounter!
- This recipe is a Community Pick!