Best 3 Lamb Chops With Cilantro Mint Chimichurri Recipes

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LAMB CHOPS WITH CILANTRO-MINT CHIMICHURRI



Lamb Chops With Cilantro-Mint Chimichurri image

This is an adaptation of a chimichurri sauce served over grilled meat. In this case, it's a cilantro mint chimichurri topping some broiled lamb chops. I would imagine the chimichurri would be great over steak, chicken or pork, too. The chimichurri is best eaten the day it is made, due to the fresh herbs used. Recipe courtesty of Ingrid Hoffmann.

Provided by LifeIsGood

Categories     Lamb/Sheep

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup cilantro leaf, packed
1/2 cup parsley, fresh flat-leaf
2 tablespoons mint leaves
1 -2 serrano chili, halved (seeded and ribbed if you want less heat)
3 tablespoons rice vinegar
1 tablespoon fresh lime juice (about 1/2 lime)
1 tablespoon honey
1/2 teaspoon salt
2 tablespoons olive oil
12 lamb loin chops, 1 inch thick each, trimmed of excess fat
salt & freshly ground black pepper
2 tablespoons olive oil
3 tablespoons rosemary, fresh, chopped
3 garlic cloves, peeled and coarsely chopped

Steps:

  • Chimichurri:.
  • Combine the cilantro, parsley, mint, serrano chile, rice vinegar, lime juice, honey and salt into a food processor bowl and pulse into a paste. With the food processor running, gradually add the olive oil, continuing to process until the sauce is smooth, scraping down the sides of the food processor as necessary. Transfer the chimichurri to a bowl and cover with plastic wrap. Refreigerate for up to 3 hours. *Bring to room temperature before serving.
  • Lamb:.
  • Prehat broiler to high and place the oven rack at its highest position.
  • Season the lamb with salt and pepper. Heat the olive oil in a large oven-safe skillet over high heat. Add the lamb chops and brown on all sides, about 10 minutes total. Add the rosemary and the garlic and cook until fragrant, about 1-2 minutes. Transfer the skillet to the broiler and cook until the lamb is still pink in the center, about 5 minutes or so.
  • Serve the chops from the oven with a spoonful of the chimichurri drizzled on top. Enjoy!

BROILED LAMB CHOPS WITH MINT CHIMICHURRI



Broiled Lamb Chops with Mint Chimichurri image

Provided by Paul Grimes

Categories     Garlic     Lamb     Broil     Quick & Easy     Father's Day     Dinner     Mint     Meat     Lamb Chop     Pea     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 13

For lamb chops:
3/4 teaspoon cinnamon
4 (1-inch-thick) lamb shoulder chops
For mint chimichurri:
1 to 2 garlic cloves
2cups flat-leaf parsley including trimmed stems
2 cups mint including trimmed stems
1/3 cup distilled white vinegar
1/2 cup extra-virgin olive oil
For peas:
1 (10-ounces) package frozen peas
3 tablespoons water
2 tablespoons unsalted butter

Steps:

  • Cook chops:
  • Preheat broiler.
  • Stir together cinnamon and 11/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once, 8 to 10 minutes total for medium-rare.
  • Meanwhile, make chimichurri and cook peas:
  • With motor running, drop garlic into food processor and finely chop. Add remaining sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl.
  • Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.
  • Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

LAMB WITH MINT CHIMICHURRI



Lamb With Mint Chimichurri image

Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, weekday, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

1 cup chopped parsley
1 cup chopped mint
3/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder

Steps:

  • Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
  • Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams

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