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Author Notes: Pan-seared seasoned lamb chops with a classic Argentine parsley chimichurri; a tangy, garlicky fresh green sauce that is perfect for grilled meats. —Corinne Cuozzo
For the Lamb Chops:
- lamb chops
- sea salt
- cracked black pepper
- olive oil
For the Chimichurri:
- 1 bunch fresh parsley, curly is better
- 1/4 cup fresh cilantro, oregano or mint (optional)
- 8 pieces garlic cloves (do not skimp)
- juice of one lime
- 1/3 cup white onion
- 1 pinch hot pepper, such as chili, cayenne or crushed red
- sea salt
- black pepper
- 2/3 cup olive oil
- For the chimichurri: simply blend everything together in a food processor or chopper. If you don't have one, you can chop everything up and whisk it together, chunky style. Just be sure to add only a little bit of olive oil at a time, you may need less. Continue to adjust salt and citrus levels until you have a fresh but balanced taste.
- For the lamb chops: heat a cast-iron or other high-quality skillet to high heat. Add a bit of olive oil and allow to get so hot that it is almost smoking. You will need a pan with a lid for this.
- Season the pork chops very thoroughly with black pepper and a bit of salt. If you think you have enough, add a little more.
- Once the pan is very hot, place the chops in the pan and cover immediately. Only turn once, half way through, and keep covered. How long you cook your chops depends on their size and how well-done you like them. I prefer my lamb rare. Either way, it should only be a few minutes. Serve with rice or patatas bravas and enjoy!