Pan-Seared Lamb Chops with Chimi-Verde Sauce

Pan-Seared Lamb Chops with Chimi-Verde Sauce

Servings 4


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


  • 1 cup lightly packed fresh mint leaves, finely chopped
  • ¾ cup lightly packed fresh parsley, finely chopped
  • 1-2 garlic cloves, minced
  • 1 teaspoon honey
  • ¼ cup rice or red wine vinegar
  • 3/4 teaspoon salt
  • pinch red pepper flakes
  • 2 teaspoons capers (optional)
  • 1/2 cup good olive oil



    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:

      • Take lamb chops out of the refrigerator and allow them to sit at room temperature for 30 minutes before cooking.

      In a small bowl, combine mustard, olive oil, honey, salt + pepper; brush marinade all over the chops; cover and chill 30 minutes or up to 4 hours.

        Preheat a large cast-iron skillet or grill over medium–high heat. If using a pan, add canola or grapeseed oil and swirl around. Place the chops in pan or grill 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!

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