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Flavorful Herb Crusted Lamb Chops Recipe with Easy Mint Chimichurri

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This recipe features lamb chops with a crispy herb crust paired with a fresh, tangy mint chimichurri sauce. It’s quick, easy, and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 8 bone-in lamb chops (about 1 inch thick, nicely marbled)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil (plus 1 tablespoon for cooking)
  • Salt and freshly ground black pepper, to taste
  • For the Mint Chimichurri:
  • ½ cup fresh mint leaves, finely chopped
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 tablespoon red wine vinegar
  • 1 shallot, minced
  • Pinch of red pepper flakes
  • Juice of half a lime
  • 1 teaspoon honey or agave syrup
  • Salt and pepper, to taste

Instructions

  1. Pat the lamb chops dry with paper towels. Season both sides generously with salt and black pepper. Let rest at room temperature for 15 minutes.
  2. In a medium bowl, combine rosemary, thyme, parsley, and minced garlic. Add 2 tablespoons olive oil and mix to form a slightly coarse paste. Add more olive oil if too dry.
  3. Press the herb mixture firmly onto one side of each lamb chop to create a thick crust. Place chops crust-side down on a plate.
  4. Prepare the mint chimichurri by finely chopping mint leaves and cilantro (if using). In a small bowl, mix herbs with minced shallot, red wine vinegar, lime juice, olive oil, red pepper flakes, and honey. Season with salt and pepper. Let sit for at least 10 minutes.
  5. Heat a heavy skillet or cast iron pan over medium-high heat until very hot (3-4 minutes). Add 1 tablespoon olive oil and swirl to coat.
  6. Place lamb chops crust side down in the pan and cook without moving for 3-4 minutes to form a golden crust.
  7. Flip the chops and cook the other side for another 3-4 minutes for medium-rare (internal temperature about 135°F / 57°C). Adjust time for preferred doneness.
  8. Transfer chops to a plate and let rest for 5 minutes to lock in juices.
  9. Serve lamb chops hot with a generous spoonful of mint chimichurri on top or on the side.

Notes

For better herb crust adhesion, brush lamb chops lightly with Dijon mustard before applying herbs. Avoid overcrowding the pan to maintain high heat and achieve a crispy crust. Use a meat thermometer for perfect medium-rare doneness at 135°F (57°C). Let chops rest after cooking to retain juiciness. Mint chimichurri tastes better after resting at least 10 minutes or up to an hour in the fridge.

Nutrition

Keywords: lamb chops, herb crust, mint chimichurri, quick dinner, easy recipe, paleo, gluten-free, dairy-free, weeknight meal

Find it online: https://norasfoods.com/flavorful-herb-crusted-lamb-chops-recipe-with-easy-mint-chimichurri/