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For the Mint Chimichurri:

  • 1 cup coarsely chopped mint leaves
  • 1 cup coarsely chopped parsley
  • 2 cloves of garlic chopped
  • 1/4 tsp. crushed red pepper
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • pinch of salt
  • pinch of pepper

For the Lamb Chops:

  • 8 lamb rib chops
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup + 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced


For the Mint Chimichurri:

  • Combine all of the ingredients in a food processor or blender, except for the olive oil, and pulse until finely chopped.

For the Lamp Chops:

  • Place lamb chops in a shallow bowl. Add 1/4 cup extra virgin olive oil and the minced garlic. Season with kosher salt and pepper. Toss to coat evenly. Set aside and let marinate at room temperature for 15 minutes.
  • After the ribs have marinated, heat remaining tablespoon extra virgin olive oil over medium-high heat in a large skillet. When the oil is shimmering, working in batches, sear the lamb chops in the pan until a deep golden brown crust has formed, about 2-3 minutes per side for medium rare. Transfer the lamb to a cutting board or platter and let rest for 5-10 minutes before serving.
  • Drizzle with Mint Chimichurri. Serve and enjoy!


For the Mint Chimichurri: This sauce is best served immediately; however, you can store it, covered on the countertop for about 2 days.