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
- 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
- 1½ tsp lemon juice
- 1 small clove garlic grated or pressed
- ¼ tsp salt
- ⅛ tsp pepper
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
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