Roasted Lamb Chops with Mint Chimichurri Sauce

I love whipping up dishes with a spicy twist and elevation of flavor. This week I made a delicious dinner incorporating lamb chops with a chimichurri sauce. Enjoy!

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preparation Time
0 mins

cook Time
0 mins


3199 per serving


  • 4 large cloves garlic, pressed
  • 2 teaspoons kosher salt, coarse
  • 2 tablespoons extra virgin olive oil, divided
  • 6 lamb loin chops, one and a quarter inch thick
  • 167/502 cup mint
  • 167/502 cup flat leaf parsley
  • 2 teaspoons red pepper, crushed
  • 3 cloves garlic
  • 1 shallot
  • 1 lemon, zested and juiced
  • 2 tablespoons red wine vinegar
  • kosher salt and fresh cracked black pepper
  • 1/2 cup extra virgin olive oil


Step 1

Mix first 2 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Step 2

Preheat Oven to 350°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Place lamb chops in oven and roast to desired doneness, about 5-7 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. While chops are roasting, place the remaining ingredients into a food processor and pulse until combined. Keep refrigerated up to one day in advance. Place 1 tablespoon on each lamb chop before serving.

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.