Oven Roasted American Lamb Chops with Mint Chimichurri 



Spice Crusted Lamb Loin


2  8 bone Rack of American Lamb 

1/3 cup Canola Oil

1 teaspoon Sumac 

Salt & Pepper to taste

Mint Chimichurri: 

  • 1/2 bunch mint 
  • 1 bunch parsley 
  • 1 tbsp red wine vinegar 
  • 2 garlic cloves
  • 3/4 cup olive oil 
  • 1 lime, juiced
  • 1 serrano pepper, minced, seeds removed
  • to taste salt, kosher 
  • 1/2 tsp black pepper, cracked 
  • 1 teaspoon honey 


  • 6 roasted piquillo peppers, from a jar
  • 3 garlic cloves, minced  
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon coriander seeds 
  • 1/4 teaspoon black pepper, cracked 
  • 1 tablespoon olive oil 
  • 1 teaspoon salt, kosher 
  • 1 fresno pepper, seeds and stem removed
  • 1 tablespoon red wine vinegar 
  • 1 teaspoon honey


  • 2 cups farro cooked and seasoned 
  • 2 roma tomato, diced  
  • 1 cucumber, diced 
  • 1/2 bunch parsley, chopped 
  • 3 tablespoons olive oil 
  • 1 tablespoon red wine vinegar 


To Marinade and Prepare the Lamb:

French the bones using a paring knife, pulling away the extra meat and fat around the bone. Using butcher twine, wrap the twine around the bone and pull tightly to clean the Frenched bone.

Cut each rack of lamb in between every other bone and portion them into 8 double-cut lamb chops. Marinate the lamb lollipops for 30 minutes in Mint Chimichurri. 

For the Mint Chimichurri:

De-stem and roughly chop parsley, mint, & garlic, then place in a food processor. Place the serrano pepper, squeezed lime juice, red wine vinegar, honey, salt, and spices into the food processor.

Blend the mixture and begin drizzling in olive oil gradually to the food processor. Taste for seasoning and transfer the chimichurri to a small serving dish. 

For the Harissa:

In a Blender, combine canned piquillo peppers, chopped garlic, and a raw Fresno pepper with its stems and seeds removed. Toast cumin, coriander, and black pepper in a sauté pan on medium heat, until the spices wake up and their aroma intensifies. Add these spices to the blender. Add in your red wine vinegar and honey, then begin blending. Drizzle in olive oil to finish the sauce.

To Cook the Lamb:

Select Convection Roast – 500 degrees F and preheat the oven.

Heat the oil in a large oven-proof sauté pan. Season the lamb with salt, pepper, and sumac. Sear the chops on one side only in the oil.

Place the seared chops on a baking tray and place in the oven, seared side up. Roast in the preheated oven for approximately 8-10 minutes until the chops are at an internal temperature of 135F for medium-rare doneness. Allow lamb chops to rest up and reach a final internal temperature of 145F (medium).

Serve the chops with mint chimichurri, harissa, and salad.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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