Stovetop, Oven, Cast Iron Skillet, Food processor, Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Lamb Chops with Chimichurri" contains 1798 Energy, 126 g of Fat, 59 g of Carbohydrates, 102 g of Protein, 4 g of Fiber.