S for saucy
Here is a great way to combine the flavor of mint and lamb without using some sort of jelly abomination. This sauce would work well for lamb chops or for a rack of lamb.
Lamb Chops with Chimichurri Sauce
For chimichurri
- 1 cup packed mint leaves
- 1 cup parsley
- 1/8 cup lemon juice
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
For lamb
- 2 lbs lamb chops 1″ thick fat sliced on edge to prevent curling
- Paprika
- Salt/pepper
- 2 tbsp butter
In a blender pulse all ingredients for sauce until smooth. Spoon into a bowl and refrigerate 1 hour before serving. Heat oven to 365 degrees. In a large frying pan melt butter and sear lamb chops on one side for 3 minutes on high heat. Flip and place pan in oven. Roast meat until rare, about 3 minutes. Remove from oven and let stand for 10 minutes before serving with sauce.
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Reblogged this on The Militant Negro™.
This is exactly how I like my lamb. No jelly allowed.
Love these kind of chops with the marrow bone.
Beauiful and you get to nibble the bones too!
Beautiful chop and the chimichurri looks so fresh.
I have never been a big lamb eater up until about a year ago when I tested a recipe for a red wine braised lamb shank and I’ve been hooked ever since. It’a quite expensive and difficult to get lamb shanks here but when I do see them I buy and freeze. The chops are much easier to come by. I love the chimichurri sauce, makes me want to have some right now.
Yeah, my mouth is watering now!
Mmm, looks great, how long should I cook it for ‘medium’ finish? Or is lamb best enjoyed rare?
Going to give that mint a go real soon.
145 is medium rare for lamb and 160 is closer to medium. 170 for well done.