Lamb Chops With Cilantro-Mint Chimichurri

READY IN: 45mins
Recipe by LifeIsGood

This is an adaptation of a chimichurri sauce served over grilled meat. In this case, it's a cilantro mint chimichurri topping some broiled lamb chops. I would imagine the chimichurri would be great over steak, chicken or pork, too. The chimichurri is best eaten the day it is made, due to the fresh herbs used. Recipe courtesty of Ingrid Hoffmann.

Top Review by DailyInspiration

OMgoodness were these lamb chops every good. I love chimichurri sauce and it was wonderful with the lamb. Will definitely make these chops again very soon.

Ingredients Nutrition

Directions

  1. Chimichurri:.
  2. Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
  3. Lamb:.
  4. Prehat broiler to high and place the oven rack at its highest position.
  5. Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
  6. Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!

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