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Savory Garlic Herb Lamb Chops with Easy Fresh Mint Chimichurri

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A quick and satisfying recipe featuring juicy lamb chops marinated in garlic and herbs, served with a refreshing fresh mint chimichurri sauce that brightens the rich flavors.

Ingredients

Scale
  • 8 bone-in lamb chops, about 1-inch thick
  • 4 cloves garlic, minced
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • For the Fresh Mint Chimichurri:
  • 1 cup fresh mint leaves, chopped
  • ½ cup fresh parsley leaves, chopped
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon red pepper flakes (optional)
  • Salt to taste
  • 3 tablespoons olive oil
  • Juice of half a lemon

Instructions

  1. Pat the lamb chops dry with paper towels. Sprinkle both sides generously with salt and pepper and let them sit at room temperature for about 15 minutes.
  2. In a bowl, combine minced garlic, chopped rosemary, thyme, olive oil, and a pinch of salt. Mix well to coat evenly.
  3. Rub the marinade all over the lamb chops. If time allows, cover and refrigerate for 30 minutes to 1 hour, or cook immediately if pressed for time.
  4. While the lamb marinates or rests, finely chop the mint and parsley. In a separate bowl, mix the herbs with minced garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and olive oil. Stir well and set aside for about 15 minutes.
  5. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add a splash of olive oil.
  6. Place the lamb chops in the pan without overcrowding. Sear for 3-4 minutes per side for medium-rare (internal temperature 135°F/57°C), or longer for desired doneness.
  7. Transfer the chops to a plate and cover loosely with foil. Let rest for 5 minutes.
  8. Serve the lamb chops hot with a generous spoonful of fresh mint chimichurri on top.

Notes

Let the lamb chops come to room temperature before cooking for even doneness. Do not overcrowd the pan to ensure a good sear. Use an instant-read thermometer to check doneness. Rest the meat after cooking to retain juices. Prepare chimichurri at least 15 minutes ahead to let flavors meld. Leftovers keep well refrigerated for up to 2 days and reheat gently to avoid drying out.

Nutrition

Keywords: lamb chops, garlic herb marinade, mint chimichurri, quick dinner, easy lamb recipe, fresh herbs, healthy lamb, gluten-free, dairy-free

Find it online: https://lunafeast.com/savory-garlic-herb-lamb-chops-with-easy-fresh-mint-chimichurri-recipe/