Roasted Lamb Chops with Chimichurri

6 minutesPrep time

25 minutesCook time

1798 cal.Per serving

Ingredients for 1

3/4 lb

Rack of lamb

1/3 cup

Wild rice blend

1/4 cup

Mint (fresh)

1/2 cup

Cilantro (fresh)

1 tsp

Red pepper flakes

1 tbsp

Red wine vinegar

1.5 cloves

Garlic

1/2 tsp

Oregano (dried)

Stovetop, Oven, Cast Iron Skillet, Food processor, Knife

Step 1
Preheat the oven to 425°F. Pat the lamb dry with a paper towel. Season all over with salt & pepper.
Step 2
Heat a skillet over medium-high heat. Place the lamb fat side down. Sear for 5 min. Transfer to a foil-lined sheet tray, seared side facing up. Roast in the oven at 425°F for 20 min (for medium doneness).
Step 3
In the base of a food processor, add garlic, mint, cilantro, red pepper flakes, oregano, red wine vinegar, olive oil, salt & pepper. Pulse into a slightly chunky sauce.
Step 4
Heat the rice according to package instructions. Season with salt to taste.
Step 5
Remove the lamb from the oven & transfer to a cutting board. Rest for 5 min, then slice.
Step 6
Serve the lamb chops over a bed of steamy rice. Drizzle chimichurri on top & enjoy!

If using lamb chops, sear them for 3-4 min per side.