Chimichurri Lamb Chops
Details
SERVES
5 People
PREP TIME
15 minutes
COOK TIME
20 minutes
Chimichurri lamb chops recipe
INGREDIENTS: CHIMICHURRI LAMB CHOPS
1 ½ cups (12 oz) Greek yogurt
½ cup olive oil
¼ cup lemon juice
¼ cup water
8 garlic cloves
1 tbsp kosher salt
4 (8-12 oz) bone-in Hatari lamb shoulder chops
2 cups packed parsley leaves, finely chopped
¾ cup packed mint leaves, finely chopped
¼ cup red wine vinegar
1 ½ cups extra-virgin olive oil
1 large red onion, peeled
INGREDIENTS: PEARL COUSCOUS SALAD
- 1 cup uncooked Israeli/Pearl Couscous, cooked according to package directions
- 2 ears corn, cooked and kernels removed
- 1 zucchini, chopped
- 1 teaspoon olive oil
- 1/4 cup plus 1 teaspoon extra virgin olive oil, divided
- 1/2 cup walnuts, chopped
- 4 scallions, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons champagne vinegar
- Kosher salt
- Freshly ground black pepper
- 1/4 cup fresh mint leaves, chopped
Directions Lamb: CHIMICHURRI LAMB CHOPS​
- Add the Greek yogurt to a large bowl. Slowly whisk in the olive oil, lemon juice, water, 4 garlic cloves (minced), and salt until incorporated. Place the lamb shoulder chops into the bowl and coat well on all sides with the yogurt marinade. Make sure each chop is submerged. Cover the bowl and let marinate overnight in the refrigerator.
- Heat one side of the grill over high heat and the other over medium-low. Bring the lamb out to room temperature and let sit for about 30 minutes before grilling.
- Meanwhile, combine the chopped parsley, mint, remaining 4 garlic cloves (minced), red wine vinegar, and extra-virgin olive oil. Stir well and season with salt to taste. Reserve until ready to serve.
- Cut the red onion in half, and then each half into 4 wedges, leaving the root end intact. Coat with a drizzle of oil and season with a pinch of salt. Grill the red onion wedges over high heat until charred, about 2-3 minutes per side. Transfer the onions to medium-low heat.
- Grill the lamb chops over high heat until deeply charred, about 2-3 minutes per side. Transfer the lamb to medium-low heat. Cover the grill and continue to cook for about 10-12 more minutes, until the onions are tender, and the lamb is cooked to 145°F (per USDA guidelines).
- Transfer the onions & lamb chops off the grill, cover with foil, and allow to rest for 5 minutes before serving. Slice the lamb off the bone and serve with the grilled red onions and chimichurri alongside.
Directions: Pearl Couscous Salad
- Heat 1 teaspoon olive oil in a nonstick pan and cook zucchini until just cooked through.
- In a medium bowl, combine cooked pearl couscous with corn kernels, zucchini, walnuts, and scallions.
- In a separate small mixing bowl, whisk together lemon juice, champagne vinegar, and remaining 1/4 cup olive oil. Drizzle into salad and toss to coat. Top with mint.
Mary Porter
Recipe provided by | The Original Dish
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2 Comments
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Jenny says:
Yes please! Their Lamb is great, now imagine toping it with some cheese
Tried this before with steak, the lamb was a welcome twist.