Drizzled with a surprisingly tangy and warm herb sauce, these lamb shoulder chops make a delicious centerpiece. If time allows, make the chimichurri in advance and let the flavors come together at room temperature for an hour or two before serving.
Special Diets:
Ingredients
Method
Season lamb chops on both sides with 1/4 teaspoon of the salt and pepper. Let sit at room temperature while you make chimichurri.
Combine parsley, vinegar, oregano, tarragon, chile flakes, remaining 1/4 teaspoon salt and garlic in a food processor or blender and pulse until evenly chopped.
With the motor running, drizzle in 2 tablespoons of the oil to make a thick sauce.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
Add 2 of the chops and cook, flipping halfway through, until deep golden brown on the outside and medium-rare to medium on the inside, 6 to 8 minutes total.
Transfer to a platter and repeat with remaining 2 chops. While skillet is still hot, pour in chimichurri and stir briefly to scrape up any browned bits.
Spoon over chops and serve.
Nutritional Info
Serving Size
Calories
480
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.