Roasted Lamb Chops with Chimichurri

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Seared to perfection with a bright & herby sauce, this lamb dish takes dinner at home to the next level!


8 minutes

Prep time

25 minutes

Cook time


Stovetop, Oven, Cast Iron Skillet, Food processor


Rack of lamb

Step 1

Preheat the oven to 425°F. Pat the lamb dry with a paper towel. Season all over with salt & pepper.

Rack of lamb

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).

Mint (fresh)
Cilantro (fresh)
Red pepper flakes
Olive oil
Red wine vinegar
Oregano (dried)

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.

Wild rice blend (frozen)

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!

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Roasted Lamb Chops with Chimichurri