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Lamb Loin Chops with Mint Chimichurri
Lamb Loin Chops with Mint Chimichurri
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Juicy seared lamb loin chops topped with refreshing mint and parsley chimichurri sauce.
Ingredients:
  • Lamb loin chops:
  • 2 pounds lamb loin chops, about 8 individual chops, 1 1/2 inch thick
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • Mint chimichurri:
  • 3 cloves garlic, chopped (about 3 teaspoons)
  • 1 1/2 cups fresh mint leaves (spearmint), packed
  • 1 1/2 cups fresh parsley leaves, packed
  • 3 tablespoons red wine vinegar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup olive oil
Instructions:
  • Take the lamb chops out of the refrigerator and generously season all sides with Kosher salt. Allow the chops to rest at room temperature for 30 minutes (for small chops) to 1 hour (for large chops) before cooking.
  • Prepare the mint chimichurri sauce: Finely chop the garlic, mint, and parsley, either using a food processor or chopping by hand. Combine the chopped ingredients in a bowl and mix in the wine vinegar, salt, and red pepper flakes. Finally, stir in the olive oil.
  • Heat olive oil in a large cast iron pan over medium-high heat. Season both sides of the chops with black pepper. Place the chops in the hot pan, meat-side down, leaving space between them. Sear for 2 to 4 minutes per side until browned. Flip and sear the other side, including the edges.
  • Lower the heat once all sides are browned to finish cooking the lamb chops to your preferred doneness, aiming for rare to medium rare. Use the finger test by pressing on the chops or an instant-read meat thermometer to check for doneness. Remove from the pan at 120° to 125°F for rare and 130° to 135°F for medium rare. Monitor each chop individually for varying cooking times and remove from the pan when ready.
  • Wrap the chops in foil and allow them to rest: Transfer the chops to a plate, wrap them in foil, and let them rest for 10 minutes. Finish by serving with a generous drizzle of mint chimichurri sauce. Enjoy!

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