Pan-Seared Lamb Chops with Chimi-Verde Sauce
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!