Description
Juicy seared lamb chops topped with a vibrant parsley chimichurri sauce made with garlic, olive oil, and red wine vinegar. This bold and elegant dish is quick to prepare and packed with fresh flavor.
Ingredients
Units
Scale
- 8 bone-in lamb chops (about 2 pounds)
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
Instructions
- Heat a heavy skillet over medium high heat until hot.
- In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Stir well and set aside.
- Pat lamb chops dry and season both sides with remaining salt and black pepper.
- Place lamb chops in the hot skillet in a single layer.
- Cook for 3 to 4 minutes per side for medium rare, or until desired doneness. Internal temperature should reach about 135 degrees Fahrenheit for medium rare.
- Remove lamb from skillet and let rest for 5 minutes.
- Spoon chimichurri generously over the lamb chops before serving.
Notes
- Allow lamb to come to room temperature before cooking for even results.
- Do not overcrowd the pan to ensure proper searing.
- Resting the meat helps retain juices.
- Taste the chimichurri and adjust salt or vinegar as needed.
Nutrition
- Serving Size: 2 lamb chops with sauce
- Calories: 480
- Sugar: 0g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 110mg