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Easy recipe for lamb with mint chimichurri.
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5 from 1 vote

Lamb with Mint Chimichurri

Grilled lamb chops topped with flavorful mint chimichurri.
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Servings: 4 servings
Calories: 517kcal

Ingredients

  • 1 cup mint leaves lightly packed
  • 1 cup flat leaf parsley lightly packed
  • 4 cloves garlic
  • 1/4 tsp red pepper flakes more or less to taste
  • 1/2 tsp salt more to taste
  • 1/4 tsp ground black pepper more to taste
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • juice of one lime
  • 4 8-10 oz lamb shoulder chops
  • 2 tsp salt
  • 1 tsp ground black pepper

Instructions

  • Place mint, parsley, garlic, red pepper flakes, salt and pepper in a food processor and pulse together until mint and parsley are finely chopped (alternatively, you can chop the mint and parsley by hand and mince the garlic). Stir in the olive oil, red wine vinegar and lime juice. Taste and adjust red pepper flakes, salt, and pepper to your preference. Place into a covered container and put in the refrigerator while you prepare the lamb.
  • Heat a large skillet or grill pan over high heat and spray with cooking spray. Season lamb chops with salt and pepper and cook for 6 minutes on the first side, and 3-6 minutes on the second side depending on the doneness that you like your lamb (3 minutes for rare, 4 for medium/rare, 5 for medium, and 6 for medium/well).
  • Take the chops off of the heat and let rest for 5 minutes before serving. Give the prepared chimichurri a quick stir and equally distribute the sauce over each chop (approximately ¼ cup each).

Notes

One Serving is 1 cooked chop with 1/4 cup chimichurri

Nutrition

Serving: 1serving | Calories: 517kcal | Total Carbs: 5g | Protein: 33g | Fat: 41g | Fiber: 2g | Net Carbs: 3g