Lamb Chops With Chimmichurri Recipe
Marinated lamb chops cooked in butter, topped with our fresh chimichurri
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Ingredients
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Lamb & Marinade
Chimichurri
For Cooking & Finishing
Method
Lamb & Marinade
- 1
Prepare marinade
In a bowl combine 3 tbs olive oil, minced garlic (4 cloves), chopped rosemary, thyme leaves, 1 tbs red wine vinegar, 1 tsp coarse salt and 1 tsp freshly ground black pepper. Whisk until emulsified.
- 2
Marinate chops
Pat the lamb chops dry with paper towels. Place them in a shallow dish or zip-top bag and pour the marinade over, rubbing it into both sides. Cover (or seal) and refrigerate for at least 1 hour, ideally 3–6 hours. Remove from refrigerator 30 minutes before cooking to come toward room temperature.
Chimichurri
- 3
- 4
Combine chimichurri
In a bowl combine the chopped herbs with 3 cloves minced garlic, 2 tbs red wine vinegar, 1 tbs lemon juice, 6 tbs extra-virgin olive oil, 1 tsp red pepper flakes, 3 tsp salt and 1 tsp freshly ground black pepper. Stir to combine. Taste and adjust seasoning. Let the chimichurri sit at room temperature for at least 20–30 minutes to allow flavors to meld. (Can be made several hours ahead and refrigerated—bring to room temperature before serving.)
Cook & Finish
- 5
Preheat and season
Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Pat the marinated lamb chops dry again if wet, then season lightly with a pinch more salt and pepper if desired.
- 6
Sear chops
Place chops in the hot skillet without crowding (work in batches if necessary). Sear undisturbed for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust timing slightly for thicker or thinner chops and preferred doneness.
- 7
Baste with butter
During the last 1 minute of cooking, reduce heat to medium-low, add 2 tbs unsalted butter to the pan. Tilt the pan slightly and use a spoon to baste the chops with the melted butter for about 30–60 seconds to add flavor and gloss.
- 8
Rest chops
Transfer chops to a warm plate or cutting board and loosely tent with foil. Rest for 5 minutes to let juices redistribute.
- 9
Serve
Spoon 1–2 generous tablespoons of chimichurri over each chop (or serve chimichurri on the side). Garnish with lemon wedges and serve immediately.