Lamb Shoulder Chops with Mint Chimichurri
These Lamb Shoulder Chops with Mint Chimichurri combine everything I love about entertaining - they're elevated yet approachable. These chops are flavored in a marinade then seared until golden, while the bright mint chimichurri adds a fresh, herby twist that makes this dish one of my favorite ways to gather friends for dinner.
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Equipment
- large skillet or cast iron pan (12-inch works best)
- mixing bowls
- Food processor (optional, for chimichurri)
- tongs
- meat thermometer
- Cutting board
- Aluminum foil
Ingredients
Lamb Shoulder Chops
- 4 lamb shoulder chops about 2.5-3lbs
- kosher salt
- black pepper
- 4 tablespoons olive oil
- 3-4 garlic cloves peeled and crushed
- 3 sprigs rosemary
- 5 sprigs thyme
- 1 teaspoon peppercorns
Mint Chimichurri
- ⅓ cup fresh mint
- ⅓ cup resh parsley
- 1 garlic clove
- ½ tablespoon sherry vinegar
- 4 tablespoons olive oil
- pinch of salt
- black pepper to taste
Instructions
- Season and Marinade the lamb: At least 30 minutes before cooking (or up to 24 hours ahead if you're planning ahead), generously season your lamb chops with kosher salt and freshly ground black pepper, crushed garlic cloves, rosemary sprigs, thyme, and crushed peppercorns in a mixing bowl. Cover bowl with cling wrap and store in the refrigerator until ready to cook.
- Make the Mint Chimichurri: You can prepare the chimichurri two ways. By hand, start by finely chopping your mint, parsley, and garlic, then combine them in a small mixing bowl with vinegar, olive oil, salt, and pepper until well mixed. For the food processor method, add all ingredients to the processor bowl and pulse until the herbs are finely chopped but still have texture. Taste and adjust seasoning with salt as needed.
- Cook the Lamb: Remove the lamb from the marinade, patting off any garlic or herbs that may have stuck to the meat. Get your skillet nice and hot over medium-high heat, add olive oil, and cook the lamb 5-7 minutes on each side until it reaches 125-130°F for medium-rare. Transfer to a plate and let them rest under aluminum foil for 10 minutes.
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Notes
Helpful Tips
- When making chimichurri, don't over-process - you want to see tiny flecks of herbs, not a smooth paste. This gives you better texture and more intense bursts of flavor.
- Get your pan properly hot before adding the lamb. This makes sure you get that golden crust we want on that lamb.
- For perfect doneness, use a meat thermometer and aim for 125-130°F for medium-rare. Let the lamb rest for 10 minutes before slicing - this allows the juices to redistribute making sure that every bite is juicy.
- Keep leftover lamb in an airtight container in the fridge for up to 3 days. When reheating, warm gently in a low oven (around 300°F) to prevent overcooking. Microwave works as well.
- For the chimichurri, store it in a jar with a thin layer of olive oil on top to keep the herbs fresh and vibrant. It will keep for up to 5 days in the fridge, though it's best enjoyed within the first 3 days when the herbs are brightest
Nutrition
Calories: 261kcal | Carbohydrates: 3g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 6mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 646IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg
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