Seared to perfection with a bright & herby sauce, this lamb dish takes dinner at home to the next level!
Stovetop, Oven, Cast Iron Skillet, Food processor
Preheat the oven to 425°F. Pat the lamb dry with a paper towel. Season all over with salt & pepper.
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).
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.
Heat the rice according to package instructions. Season with salt to taste.
Remove the lamb from the oven & transfer to a cutting board. Rest for 5 min, then slice.
Serve the lamb chops over a bed of steamy rice. Drizzle chimichurri on top & enjoy!