**Prep time:** 15 mins | **Cook time:** 10-12 mins
**Ingredients:**
* **For the Lamb:**
* 6-8 Lamb rib chops (frenched)
* 2 tbsp Olive oil
* 3 cloves Garlic, minced
* 1 tsp Fresh rosemary, finely chopped
* Salt and black pepper to taste
* **For the Chimichurri:**
* 1/2 cup Fresh parsley, finely chopped
* 3 cloves Garlic, minced
* 1 tsp Dried oregano
* 1/4 cup Extra virgin olive oil
* 2 tbsp Red wine vinegar
* 1/2 tsp Red chili flakes (optional for heat)
* Salt and pepper to taste
* **For the Base:**
* 2 cups Fresh arugula or mixed baby greens
* Optional: Sliced radishes and cherry tomatoes
**Instructions:**
1. **Marinate:** Pat the lamb chops dry with paper towels. Rub them with olive oil, minced garlic, rosemary, salt, and pepper. Let them sit at room temperature for about 15-20 minutes.
2. **Make the Sauce:** In a small bowl, whisk together all the chimichurri ingredients. Let it sit so the flavors develop while you cook the lamb.
3. **Sear:** Heat a heavy skillet (cast iron works best) over medium-high heat. Once smoking slightly, add the chops. Sear for 3-4 minutes per side for a perfect medium-rare (internal temp of 135°F / 57°C).
4. **Rest:** Transfer the lamb to a plate and let it rest for 5 minutes. This is crucial to keep them juicy!
5. **Plating:** Toss your greens with a tiny bit of olive oil and lemon juice. Place the lamb chops on top and generously drizzle with the fresh chimichurri.
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# Herb-Crusted Lamb Chops with Fresh Chimichurri
**Yields:** 2-3 servings
**Prep time:** 15 mins | **Cook time:** 10-12 mins
**Ingredients:**
* **For the Lamb:**
* 6-8 Lamb rib chops (frenched)
* 2 tbsp Olive oil
* 3 cloves Garlic, minced
* 1 tsp Fresh rosemary, finely chopped
* Salt and black pepper to taste
* **For the Chimichurri:**
* 1/2 cup Fresh parsley, finely chopped
* 3 cloves Garlic, minced
* 1 tsp Dried oregano
* 1/4 cup Extra virgin olive oil
* 2 tbsp Red wine vinegar
* 1/2 tsp Red chili flakes (optional for heat)
* Salt and pepper to taste
* **For the Base:**
* 2 cups Fresh arugula or mixed baby greens
* Optional: Sliced radishes and cherry tomatoes
**Instructions:**
1. **Marinate:** Pat the lamb chops dry with paper towels. Rub them with olive oil, minced garlic, rosemary, salt, and pepper. Let them sit at room temperature for about 15-20 minutes.
2. **Make the Sauce:** In a small bowl, whisk together all the chimichurri ingredients. Let it sit so the flavors develop while you cook the lamb.
3. **Sear:** Heat a heavy skillet (cast iron works best) over medium-high heat. Once smoking slightly, add the chops. Sear for 3-4 minutes per side for a perfect medium-rare (internal temp of 135°F / 57°C).
4. **Rest:** Transfer the lamb to a plate and let it rest for 5 minutes. This is crucial to keep them juicy!
5. **Plating:** Toss your greens with a tiny bit of olive oil and lemon juice. Place the lamb chops on top and generously drizzle with the fresh chimichurri.
Oh my goodness. I’m coming over with a plate 😭