Lamb Loin Chops with Mint Chimichurri Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Lamb loin chops:
  • 2 pounds of lamb loin chops, about 8 individual chops, 1½ inch thick
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 Tbsp olive oil
  • Mint chimichurri:
  • 3 cloves garlic, chopped (about 3 teaspoons)
  • 1½ cups fresh mint leaves (spearmint), packed
  • 1½ cups fresh parsley leaves, packed
  • 3 Tbsp red wine vinegar
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon red pepper flakes
  • ½ cup olive oil
  1. Remove chops from refrigerator and sprinkle on all sides with Kosher salt. Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp.
  2. Make the mint chimichurri sauce. Either in a food processor or by hand, finely chop the garlic, mint and parsley. Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil.
  3. Heat olive oil in a large cast iron pan on medium high heat. Sprinkle the black pepper on both meaty sides of the chops. When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.


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