Pan Seared Lamb Loin Chops with Chimichurri

I love experimenting in the kitchen, especially with foods I don’t normally make. The best part is when the meal comes out so delicious that you can’t wait to make it again and share the recipe!

That’s what happened with this dish! I didn’t think I was a fan of lamb. Come to find out these Lamb Loin Chops changed my mind. The more I thought about it it’s the leg of lamb I’m not crazy about but these lamb cops were amazing! They are really quick to make and the chimichurri is made ahead of time so once you are ready to cook it goes super fast.

I bought these on sale to try, since my Mom loves lamb chops. They did not disappoint!! Give this recipe a try if you are a lamb chop lover, hey, even if you aren’t!!

Pan Seared Lamb Loin Chips with Chimichurri

Ingredients:

Chimichurri:
1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
5 mint leaves
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Lamb:
8-10 lamb loin chops, bone-in, 1 inch thick
1/2 T olive oil

Directions: Add all chimichurri ingredients to a food processor. Pulse until finely processed. Refrigerate at least 1 hour, this is so the flavors can come together.

Add lamb chops with few tablespoons of the chimichurri to a bowl or disposable pan and coat well making sure all of the lamb is covered. The chops should marinate at least 4 hours but can marinate overnight.

Once you are ready to cook the lamb chops take out and let rest a room temperature for 30 minutes.

Heat a large saute pan on high heat. Once pan is heated, add in the olive oil and let heat 1 minute. Next add in the lamb chops. (Depending on the size of your pan you may need to do this step in batches.)

Let the lamb chops cook and form a crust about 4-6 minutes on one side, then flip and cook another 4-6 minutes. Sear for a minute on the fat side as well. You are looking for an internal temperature of 145°, for medium rare. That’s the way I make my chops. (Note: For medium cook to 160° and for well done cook to 170°, lamb should not be eaten rare.)

Remove from pan and let rest a few minutes before enjoying. To serve drizzle with a little bit of the chimichurri.

Notes: The chimichurri may become coagulated. If it does let it sit out for a few minutes and add few drizzles of extra virgin olive oil and mix. If it becomes coagulated on the meat, that’s ok, hitting the hot pan will take care of that.

20200728_093155.jpg

20200728_093147.jpg

Advertisements

Published by

garlicandoliveoilveins

My name is Julie. I'm 36 years old and living in Chicago! I'm am east coaster at heart. I love to cook and create new dishes. Check out my blog!

Leave a Reply