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Herb-Crusted Lamb Chops Recipe with Easy Fresh Mint Chimichurri

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A quick and easy lamb chop recipe featuring a savory herb crust and a bright, fresh mint chimichurri sauce. Perfect for special occasions or a flavorful weeknight meal.

Ingredients

Scale
  • 4 bone-in lamb chops (about 1-inch thick, approximately 1 pound/450g total)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • ½ cup fresh mint leaves, chopped
  • ½ cup fresh cilantro leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • ¼ cup olive oil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, combine the finely chopped rosemary, thyme, minced garlic, kosher salt, and black pepper. Add 2 tablespoons of olive oil and mix until it forms a loose paste.
  2. Pat the lamb chops dry with paper towels. Rub the herb mixture evenly over both sides of each chop, pressing gently so it adheres. Let them sit at room temperature for about 15 minutes.
  3. While the lamb rests, whisk together the chopped mint, cilantro, parsley, garlic, red wine vinegar, remaining 1 tablespoon olive oil, red pepper flakes (if using), and a pinch of salt and pepper in a small bowl. Set aside.
  4. Heat a cast iron or heavy skillet over medium-high heat until hot, about 3-5 minutes.
  5. Add the lamb chops to the pan and cook for about 3-4 minutes on the first side without moving them. Flip and cook another 3-4 minutes for medium-rare (internal temperature around 135°F/57°C).
  6. Remove the chops from the pan and transfer to a plate. Tent loosely with foil and let rest for 5 minutes.
  7. Serve the lamb chops with a generous spoonful of fresh mint chimichurri on top or on the side.

Notes

If fresh herbs aren’t available, dried herbs can be used but reduce the quantity. Avoid overcrowding the pan to maintain a good crust. Rest the meat after cooking for juiciness. Chimichurri can be made ahead and refrigerated for deeper flavor. Adjust cooking time for boneless chops or preferred doneness.

Nutrition

Keywords: lamb chops, herb crust, mint chimichurri, quick dinner, easy lamb recipe, fresh herbs, stovetop lamb, gluten-free, paleo, keto

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