Everyday Cooking

Dinner Tonight: Chimichurri Lamb Chops + Cauliflower Soup

September 10, 2013

While Spring/Summer '14 is currently gracing the runways here in NYC, we are honing in on Fall '13. Call us behind the times! This week treat yourself to a dinner that feels like couture at a ready-to-wear effort. Chimichurri lamb chops accompanied by a classic cauliflower soup is the perfect vehicle to ease you into fall -- just think of it as a light autumn jacket. We propose getting the most of your chimichurri and accessorizing your soup with a drizzle or two. No fashion police here.

The Menu

Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.

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Chimichurri Lamb Chops by CoconutsandCardamom

Photo by James Ransom

Paul Bertolli's Cauliflower Soup by Genius Recipes

Photo by James Ranson

The Grocery List

Serves 2 (with lots of leftover soup & chimichurri)

2 lamb chops
Montreal steak seasoning, to taste (optional)
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup fresh mint
1/4 cup fresh oregano (optional)
4 cloves of garlic
1/4 cup lemon juice
1 medium onion 
1 head very fresh cauliflower (about 1 1/2 pounds)

We know you have a well-stocked pantry so you'll have olive oil, salt, pepper, red pepper flakes, and red/sherry/or rice wine vinegar on hand.

The Plan 

1. Season the lamb with salt, pepper and Montreal Seasoning (optional).

2. Sweat the thinly sliced onions for about 15 minutes. Meanwhile, tackle the cauliflower by separating the florets

3. Once the onions have gotten a good workout, add the cauliflower, salt, water and begin stewing for 15 to 18 minutes. 

4. Next, prepare the chimichurri sauce: quickly saute the garlic cloves, and throw them into a food processor or blender with the herbs (mint, oregano, and parsley), lemon, vinegar and salt. Lightly pulse so the sauce is still a bit chunky.

5. Begin pureeing the soup with a handheld or standing blender, in batches. Let stand for 20 minutes. 

6. While the soup cools, cook the lamb chops on the grill or in a saute pan. 

7. Dress your soup and chops up with chimichurri. Enjoy!


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  • Lisa
  • Elana Carlson
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    Jill Manfredi
Lactose intolerant cheese lover, who will walk blocks for a good cup of coffee. Recently escaped the corporate world, after discovering her favorite part of the job was ordering catering.


Lisa September 10, 2013
I don't see vinegar at all in the ingredient list? How much vinegar? And how much water for the soup?
Elana C. September 10, 2013
Hey Lisa,
Check out the links to the full recipes located above the photos! 4 tablespoons vinegar and 5.5 cups water. Enjoy!
Lisa September 10, 2013
Doh! Ok I thought that was just fancy colored text. ;-)
Elana C. September 10, 2013
You can use red, sherry or rice vinegar in the chimichurri. Whatever you have in your pantry!
Jill M. September 10, 2013