Lamb Chops with Mint Chimichuri

Grilled or Broiled Lamb Chops served over a wonderful mixture of roasted broccolini and arugula with my special mint Chimichuri

This recipe comes together quickly and is absolutely delicious to serve any day in any season. If you have an outdoor grill you can absolutely throw the chops on the barbie, if not, an oven or stovetop grill works equally well.

Mint and lamb go very well together so I came up with a sauce that incorporates fresh mint with fresh parsley with garlic, parmesan, lemon and honey that is absolutely perfect. This type of chimichuri works equally well with fish, chicken and vegetables. My husband loves it so much that I alway make extra to keep in the refrigerator for a few days. The sauce will stay fresh for a week. Just give it a good shake or whisk before using.

A touch of honey adds depth and sweetness to this citrus mint and parsley sauce. Perfect with anything

The dish is a one plate dish. I roast the broccolini first and leave it at room temperature. When the lamb chops are roasting I toss the broccolini with arugula and put it on a serving plate. The lamb chops go on top followed by crumbled feta, sprinkled mint chimichuri and fresh lemon wedges. Enjoy!

Rate this Recipe
No ratings yet
Print Recipe

Lamb Chops with Mint Chimichuri

lamb chops with roasted broccolini, arugula, feta and mint
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Main Course, Salad, Sauces and Dips
Cuisine: Mediterranean, American
Servings: 4
Calories: 1051kcal

Ingredients

  • 12 lamb chops trimmed
  • 1 pound broccolini stems cut off
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ lb baby arugula washed buy one package of pre washed if available
  • 1 lemon
  • 3 oz feta cheese crumbled

Mint Chimichuri

  • ½ cup mint leaves
  • ½ cup flat parsley leaves
  • 1 tbsp fresh grated parmesan reggiano
  • ½ cup olive oil
  • 1 tsp honey
  • tsp lemon juice
  • 1 small clove garlic grated or pressed
  • ¼ tsp salt
  • tsp pepper

Instructions

Mint Chimichuri

  • pulse mint and parsley in a food processor
  • slowly add olive oil
  • stir in honey, garlic, lemon, parmesan, salt and pepper
  • let sauce rest for half hour before serving so flavors meld together

Lamb Chops and Broccolini

  • preheat oven to 400
  • wash and dry broccolini and trim off half the stem
  • toss broccolini with olive oil, salt and pepper
  • place on a baking sheet
  • roast in oven for 10 minutes
  • Place lamb chops on a roasting pan
  • sprinkle with salt and pepper
  • roast in oven for 4 or 5 minutes per side for medium rare. Cook longer for well done.

Plating

  • toss roasted broccolini with arugula
  • top with lamb chops
  • sprinkle with crumbled feta and mint chimichuri
  • top with lemon wedges and serve
  • Serve extra mint chimicuri on the side

Nutrition

Serving: 1g | Sodium: 992mg | Calcium: 382mg | Vitamin C: 140mg | Vitamin A: 4325IU | Sugar: 7g | Fiber: 4g | Potassium: 1950mg | Cholesterol: 406mg | Calories: 1051kcal | Monounsaturated Fat: 38g | Polyunsaturated Fat: 5g | Saturated Fat: 22g | Fat: 71g | Protein: 135g | Carbohydrates: 17g | Iron: 14mg

Leave a Reply

Your email address will not be published.

Recipe Rating