Pan-Seared Lamb Chops with Chimi-Verde Sauce

Pan-Seared Lamb Chops with Chimi-Verde Sauce

Course dinner course, Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 8 to 12 bone-in baby lamb chops
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon canola or grapeseed oil

Chimi-Verde:

  • ½ cup fresh mint leaves, finely chopped
  • ½ cup fresh parsley, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • ¼ cup red wine vinegar
  • ¾ teaspoon kosher salt
  • pinch red pepper flakes
  • 2 teaspoons capers, (optional)
  • ½ cup olive oil

Instructions
 

  • Chimi-Verde:
  • 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:
  • Remove lamb chops from the refrigerator and allow them to sit at room temperature for 30 minutes before cooking.
  • In a small bowl, combine the mustard, olive oil, salt, and black pepper. Brush the mixture over the chops; cover and chill for 30 minutes or up to 4 hours.
  • Preheat a large cast-iron skillet over medium-high heat. Add canola or grapeseed oil and swirl to coat. Place the chops in the hot pan and sear for 2 to 4 minutes per side, or until the lamb reaches your desired doneness (135°F for medium-rare, 140°F for medium, 145°F for medium-well).
  • Transfer the chops to a platter and let rest for 10 minutes.
  • Serve with chimi-verde sauce and enjoy!
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