Lamb Chops with Mint Chimichurri
Garlic-and-rosemary lamb loin chops seared to a rosy finish and spooned with a bright, herby chimichurri made with fresh mint and parsley.
Nutrition per serving
2 chops with sauce- Net carbs
- 2.7g
- Calories
- 672kcal
- Protein
- 27g
- Fat
- 62g
- Total carbs
- 3.6 g
- Fiber
- 0.9 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Ribeye with classic chimichurri: The Argentine original: seared ribeye with a parsley-and-oregano chimichurri in place of the mint.
- Sear the steaks 4–5 minutes per side over high heat until 145°F (63°C) in the center, rest 5 minutes, then slice against the grain and spoon the chimichurri over.
Mint-pistachio pesto: The herbs are blitzed with pistachios and parmesan into a thick, nutty mint pesto instead of a vinegary chimichurri.
- Pulse the mint, parsley, garlic, pistachios, parmesan, lemon juice, pepper flakes and salt in a food processor until finely chopped, then stream in the olive oil to make a coarse pesto.
- Lamb chops
- Mint chimichurri
- Lamb chops
- Mint chimichurri
- Lamb chops
- Mint chimichurri
-
½ shallotleave out -
2 tbsp red wine vinegarleave out - Also add
Estimated cost $25.15 for 4 servings ($6.29 each) · how we estimate
Instructions
-
Rub the chops with the olive oil, garlic, rosemary, salt and pepper. Let them sit at room temperature for 30 minutes (or refrigerate up to 8 hours and take them out 30 minutes before cooking).
-
Make the chimichurri: stir together the mint, parsley, garlic, shallot, vinegar, lemon juice, pepper flakes and salt, then stir in the olive oil. Let it stand at least 15 minutes so the flavors meld.
-
Heat a large cast-iron skillet over medium-high heat until very hot (or heat a grill to high). Using tongs, stand the chops on their fatty edges and render the fat for 2–3 minutes, until golden.
-
Lay the chops flat and sear 3–4 minutes per side, until well browned and an instant-read thermometer in the center reads 145°F (63°C). Work in batches if needed so the pan isn't crowded.
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Rest the chops 3–5 minutes on a warm plate, then spoon some of the chimichurri over and serve the rest at the table.
Tips for success
-
Loin chops look like tiny T-bones and are the meatiest; rib chops cut from a rack are more delicate and cook a minute or two faster per side. - Chop the herbs by hand rather than in a food processor. A blender turns chimichurri into a paste and bruises the mint.
- Serve with lemon parmesan asparagus or a Greek salad.
Nice to have, not needed
- An instant-read thermometer is the surest way to land at 145°F (63°C) — small chops overshoot fast.
- A grill adds smoky char — a very hot cast-iron skillet gives an equally good crust.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm gently at 300°F (150°C) for 8–10 minutes, or slice and eat cold; add the chimichurri after reheating.
Prep tip: Make the chimichurri up to 2 days ahead — the flavors deepen, though the color dulls.
Refrigerate cooked chops up to 3 days and the chimichurri up to 5 days (the color dulls but the flavor holds). Reheat the chops gently so they don't overcook.
Variations
2 variations, each with its own ingredients and macrosRibeye with classic chimichurri
ProteinThe Argentine original: seared ribeye with a parsley-and-oregano chimichurri in place of the mint.
- lamb loin chops → ribeye steaks
- fresh mint leaves → dried oregano
2.4 g net · 631 kcal · 30 g protein · 55 g fat · ≈$7.47 per serving (−0.3 g net carbs vs the original)
Mint-pistachio pesto
FlavorThe herbs are blitzed with pistachios and parmesan into a thick, nutty mint pesto instead of a vinegary chimichurri.
- + ¼ cup shelled pistachios
- + ¼ cup grated parmesan
- no red wine vinegar
- no shallot
3.4 g net · 730 kcal · 30 g protein · 66 g fat · ≈$6.51 per serving (+0.7 g net carbs vs the original)
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