Pan-Seared Lamb Chops with Chimi-Verde Sauce


Pan-Seared Lamb Chops with Chimi-Verde Sauce

Servings 4


  • 6-8 bone-in baby lamb chops
  • 2 tablespoons stone-ground mustard
  • 2 teaspoons honey
  • salt and freshly ground pepper
  • 1 tablespoon grapeseed oil


  • cups lightly packed fresh mint leaves, chopped
  • ¾ cup lightly packed fresh parsley, chopped
  • 2 garlic cloves, minced
  • tablespoons shallot, finely diced
  • ¼ teaspoon serrano chile pepper, finely chopped and seeded
  • ¾ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • salt and freshly ground pepper



In a medium bowl or glass jar, combine all ingredients really well; season with additional salt and pepper (if needed). Store in the refrigerator until ready to use.

Lamb Chops:

In a small bowl, combine mustard, honey, salt + pepper; brush sauce all over the chops.

Preheat a large cast-iron skillet over medium–high heat for 5 minutes. Add grapeseed oil and swirl around pan. Place the chops in pan and sear 4 minutes per side or until lamb reaches desired doneness (for medium-rare,135°; medium, 140°; medium-well, 145°).

Serve with chimi-verde sauce and enjoy!