Description
Juicy, pan-seared lamb chops topped with a vibrant and zesty chimichurri sauce, perfect for a quick yet elegant meal.
Ingredients
Scale
- 8 lamb chops, about 1 inch thick
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 4 garlic cloves, minced
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a skillet or grill pan over medium high heat until hot.
- In a bowl, mix parsley, cilantro, garlic, olive oil, vinegar, lemon juice, chili flakes, salt, and pepper. Stir well.
- Lightly oil the pan to prevent sticking.
- Season the lamb chops lightly with salt and pepper on both sides.
- Sear the lamb for about 3 to 4 minutes per side until nicely browned and cooked to your liking.
- Remove from heat and let rest for a few minutes, then spoon chimichurri generously over the top.
- Plate immediately and serve warm.
Notes
- Use fresh herbs for the best flavor and texture.
- Let the lamb rest before serving to retain its juices.
- Adjust chili flakes depending on your spice preference.
- Chimichurri can be made ahead for deeper flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg
Keywords: lamb chops, chimichurri, easy dinner, herb sauce, quick meal