Experience the rich, savory delight of garlic herb lamb chops combined with vibrant, tangy garlic chimichurri that elevates every bite. This dish brings together juicy lamb rib chops seared to perfection and topped with a fresh, bold chimichurri sauce inspired by Argentine flavors.
Perfect for an intimate dinner or special occasion, this meal pairs beautifully with creamy mashed potatoes and tender asparagus for a complete gourmet experience at home.
- Bold, fresh herb flavors make the lamb chops irresistibly flavorful.
- The chimichurri sauce is quick to prepare and brightens the rich meat perfectly.
- Ideal for date nights or impressive small-group dinners with minimal fuss.
- The recipe balances robust garlic notes with fresh parsley, oregano, and a hint of spice.
Ingredients
- Thick-cut lamb rib chops: Eight chops, rich and tender, perfect for searing and packed with flavor.
- Olive oil: Used for coating lamb chops and in the chimichurri, adds smooth, fruity richness.
- Salt: Enhances natural flavors and helps develop a flavorful crust on the lamb.
- Freshly ground black pepper: Adds mild heat and fragrance, complementing the lamb’s depth.
- Garlic powder: Provides an extra layer of aromatic garlic flavor to the meat.
- Fresh Italian parsley: One cup, finely chopped, forming the fresh herbal base of the chimichurri.
- Dried oregano: Adds earthy, slightly bitter notes that deepen the sauce flavor.
- Garlic cloves: Four cloves minced for a pungent, zesty kick in the sauce.
- Crushed red pepper flakes: Light heat to balance the fresh herbs and acidity.
- Red wine vinegar: Provides tangy acidity that lifts and brightens the chimichurri.
- Lemon juice: Freshly squeezed juice from half a lemon brightens the sauce with citrus notes.
Instructions
- Prepare the chimichurri ingredients
In a medium bowl, combine the finely chopped parsley, dried oregano, and minced garlic. Add crushed red pepper flakes, red wine vinegar, and lemon juice for a bright, flavorful base. Mixing these ingredients upfront allows the flavors to meld beautifully.
- Whisk in olive oil and season
Slowly whisk in olive oil to emulsify the sauce and add richness. Season with salt and freshly ground black pepper, then taste and adjust seasoning as needed. Letting the chimichurri rest at room temperature lets the flavors develop fully while you prepare the lamb.
- Season the lamb chops
Pat the lamb chops dry using paper towels to ensure a crisp sear instead of steaming. Rub them with olive oil and season evenly with salt, pepper, and garlic powder to build a flavorful crust during cooking.
- Sear the lamb chops
Heat a heavy skillet or grill pan over medium-high heat until very hot. Arrange the chops in a single layer and cook undisturbed for 3 to 4 minutes to develop a deep brown crust. Flip and sear the other side for another 3 to 4 minutes until the internal temperature reaches 135°F for medium-rare. This high heat searing locks in juices and flavor.
- Rest and serve with chimichurri
Transfer the lamb chops to a plate and tent with foil to rest 5 minutes, allowing juices to redistribute. Serve hot with a generous spoonful of chimichurri over the top and extra on the side for dipping.
- Resting the chops after cooking is essential for juicy, tender meat.
- Patting the lamb dry before seasoning prevents steaming and ensures a rich crust.
- Chimichurri sauce can be made ahead and tastes even better after resting.
- Using a meat thermometer guarantees perfectly cooked lamb to your preferred doneness.
Storage Tips
Store leftover lamb chops separately from chimichurri in airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the meat and refresh chimichurri by stirring before serving.
Serving Suggestions
This dish pairs wonderfully with creamy cheddar mashed potatoes and lightly steamed asparagus for a balanced, elegant meal. A crisp green salad and crusty bread also complement the flavors beautifully.
- Use a cast iron skillet for optimal heat retention and the best sear.
- For a brighter chimichurri, swap half the parsley with fresh cilantro.
- Try sherry vinegar in place of red wine vinegar for a sweeter, nuttier flavor.
FAQs
- Can I use other lamb cuts for this recipe?
Yes, boneless lamb loin chops can be used for a leaner, more uniform cooking experience without sacrificing tenderness.
- How do I know when the lamb is cooked perfectly?
Use a meat thermometer; 135°F at the thickest part ensures medium-rare, juicy lamb.
- Can I make chimichurri ahead of time?
Absolutely. Making chimichurri a few hours in advance enhances flavor as the herbs and garlic meld.
- Is this recipe suitable for grilling?
Yes, you can grill the lamb chops instead of pan-searing for a smoky flavor and excellent crust.
- How can I adjust the spiciness of the chimichurri?
Reduce or omit the crushed red pepper flakes to make the sauce milder or increase for extra heat.
- Can I freeze leftovers?
While lamb can be frozen, texture may degrade. Store fresh for best taste and quality.
- What can I serve with these lamb chops besides potatoes and asparagus?
Try roasted root vegetables, a quinoa salad, or a fresh tomato and cucumber salad for variety.
