Lamb Chops with Chimichurri

Lamb Chops with Chimichurri

Demonstrated at the Garlic Festival of Minnesota 2019 in Hutchinson, MN by yours truly, Jessica Tijerina.

Ingredients (Chimichurri)

Yield:  3 cups

12 cloves Garlic
2 cups Parsley, chopped
2 tablespoons fresh Oregano or 2 teaspoons dried
2 tablespoons fresh Thyme
2 teaspoons fresh Rosemary
1 teaspoon crushed red pepper flakes
½ cup Extra Virgin Olive Oil
1 teaspoon Kosher Salt
½ teaspoon fresh cracked black pepper
3 tablespoons Red or White Wine Vinegar

Method (Chimichurri)

  1. Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.
  2. Refrigerate until ready to use.

Store in an airtight container in the refrigerator for up to 3 days

Ingredients (Lamb Chops)

Yield:  Serves 4

4 lamb chops, each about ¾ inch thick
¼ cup olive oil
1 large clove of garlic, minced
1 teaspoon rosemary
1 teaspoon Kosher salt
¼ teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
¼ cup minced fresh parsley
1 tablespoon lemon juice
¼ teaspoon fresh cracked black pepper

Method (Lamb Chops)

  1. Combine all lamb seasoning and rub on lamb or toss around in a bowl.
  2. Heat grill or grill pan on high heat.
  3. Cook lamb chops on the first side for about 3 minutes.
  4. Flip to cook other side for 2-3 minutes or until desired doneness. (145 degrees = medium rare, 160 = well)
  5. Remove from heat and serve immediately with chimichurri and a sliced baguette.


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