Chimichurri Lamb Chops
This was one of those, “standing in the grocery store trying to figure out something fun to make” meals. I’m all salmon/shrimped-out, and although I don’t eat much red meat, these lamb chops were CALLING. MY. NAME.
Normally for lamb chops/lollipops, I do a simple roasted garlic, rosemary, and thyme seasoning. But the warm weather summoned a more festive side. Cue: chimichurri. Originating in Argentina, chimichurri is a delightful blend of fresh herbs, olive oil, and red wine vinegar. I’ve definitely free styled the sauce before, but wanted to actually follow a recipe this time. There are plenty of recipes out there (thanks, Google), but this one by Karina was the winner for me.
For this dish, you can go one of two ways:
Use chimichurri as a marinade, and let the chops sit in for at least 30 min.
Simply use chimichurri as a topper or dipping sauce for the lamb, and save the rest.
INGREDIENTS
Chimichurri (original recipe linked above, but I tailored it to my liking)
1/2 Cup Parsley
3/4 Tsp Dried Oregano
4 Cloves of Garlic, minced
3 Tbsp Red Wine Vinegar
1 Tbsp Crushed Red Pepper
1/2 Cup Olive Oil
1 Tsp Salt
Pepper to Taste
Mix all ingredients in a bowl. The flavors really come out after allowing the sauce to sit for at least 10 minutes, but the longer these ingredients sit together, the more forward the flavors will be.
Lamb
8 Lamb Chops (or 1 rack of lamb—butchered)
Salt
Pepper
1 Tbsp Butter
1 Tbsp Olive Oil
IMPORTANT: Be sure to allow the lamb to reach room temperature before cooking—you’ll get a more even cook this way. And allow the chops to rest before serving so all the juices can be properly redistributed.
After letting the lamb sit out for 20-30 minutes (or until it reaches room temp), pat the chops dry. Liberally sprinkle salt and pepper on both sides of the meat. If you choose to use chimichurri as a marinade, pour the sauce over the lamb and let sit for at least 30 minutes.
If using chimichurri as a sauce, we’re ready for the cast iron….
Melt the butter and olive oil in a cast iron skillet. When hot, and I mean HOT, add in the lamb! Sear for 3-5 min per side, depending on how done you want your cut.
After the chops have rested for about 5 min, you’re ready to go! Serve with extra chimichurri, and try not to smack your lips so loud when you scarf this meal down.
