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Perfect Herb-Crusted Lamb Chops Recipe with Easy Mint Chimichurri Sauce

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Juicy lamb chops with a crisp herb crust paired with a fresh, vibrant mint chimichurri sauce. A quick and impressive meal perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 bone-in lamb chops (about 1-inch thick, 8 ounces/225 grams each)
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves, finely chopped
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil, plus extra for drizzling
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Mint Chimichurri Sauce:
  • 1 cup fresh mint leaves, packed
  • 1/2 cup fresh flat-leaf parsley
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 garlic clove
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt to taste
  • Optional: Lemon zest for garnish

Instructions

  1. In a small bowl, combine chopped rosemary, thyme, parsley, minced garlic, 2 tablespoons olive oil, salt, and pepper. Mix well to form the herb crust mixture.
  2. Pat lamb chops dry with paper towels. Season both sides generously with salt and pepper.
  3. Press the herb mixture firmly onto one side of each lamb chop to form a dense crust.
  4. Prepare the mint chimichurri by combining mint leaves, parsley, garlic, red wine vinegar, olive oil, and crushed red pepper flakes in a food processor. Pulse until finely chopped but still textured. Season with salt to taste and set aside.
  5. Heat a cast iron skillet over medium-high heat and add 1 tablespoon olive oil. Heat until oil shimmers but does not smoke.
  6. Place lamb chops herb-side down in the skillet. Press lightly to ensure good contact. Cook for 3-4 minutes until the herb crust is golden and crisp.
  7. Flip the chops and cook for another 3-4 minutes for medium-rare (internal temperature 135°F/57°C). Adjust cooking time for preferred doneness.
  8. Transfer lamb chops to a plate and let rest for 5 minutes to allow juices to redistribute.
  9. Serve lamb chops topped generously with mint chimichurri sauce and garnish with lemon zest if desired.

Notes

Do not overcrowd the pan to avoid steaming the chops. Keep heat medium-high to get a crisp herb crust without burning. Let lamb rest after cooking to keep it juicy. Make chimichurri just before serving for freshest flavor. Room temperature meat sears better. Pat dry lamb before seasoning.

Nutrition

Keywords: lamb chops, herb crust, mint chimichurri, easy dinner, quick recipe, weeknight meal, gluten-free, dairy-free

Find it online: https://chrisfeasts.com/perfect-herb-crusted-lamb-chops-recipe-with-easy-mint-chimichurri-sauce/