March 10, 2022

Pan-Seared American Lamb Loin with Chimichurri


lamb loin chops with chimichurri


  • 6 American Lamb Loin Chops
  • Salt & pepper to season
  • 2 tablespoons avocado oil
  • 1/2 cup fresh mint, (chopped)
  • 1/4 cup fresh parsley, (chopped)
  • 1 garlic clove, (minced)
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon lime juice
  • 1/4 cup olive oil
  • Salt to taste


Season both sides of American lamb loin with salt and pepper.

Heat a skillet to medium-high heat. Add avocado oil and lamb to the hot pan. Sear for 4 minutes per side. Remove from heat and let rest for 3-5 minutes. USDA recommends an internal temperature of 145 degrees.

For Mint Chimichurri: to a small bowl add, mint, parsley, garlic, red wine vinegar, red pepper flakes, lime juice, olive oil and salt to taste. Mix together and serve over the lamb loin chops.

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