Lamb Chop Chimichurri

By Ashley Sara DeKam
April 22, 2015
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Author Notes: The possibilities of pairing an immaculate meal with a smooth, velvety and delicate bottle of red wine led to the creation of this delectable dish.Ashley Sara DeKam

Serves: 3

Lamb Chops

  • 2 pounds grass fed lamb chops
  • 1 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  1. Preheat the oven to 425 degrees. Bring the lamb chops to room temperature, over the course of 1 hour or so.
  2. Season the lamb chops with garlic salt and pepper, rubbing into all sides the chops. Transfer to a glass baking dish and drizzle with 1/3 of the chimichurri sauce. Cover in foil and bake for about 30 minutes.
  3. Once complete, drizzle with the remaining sauce to serve over a bed of rice, or "cauliflower" rice.


  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1/4 cup red wine vinegar
  • 1/4 lemon, juiced
  • 1/2 small shallot, roughly chopped
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/3 cup extra virgin olive oil
  1. Combine all ingredients in a high speed blender.
  2. Process until smooth.
  3. Use 1/3 over meat for cooking. Once the lamb is done roasting, finish the meat with the remaining sauce.

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