Prep Time
10min
Cook Time
10 min
Total Time
20 min
Servings
4
Ingredients
- 6 American Lamb Loin Chops
- Salt and 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
Directions
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.
This recipe was so quick and easy to prepare and the finished dish is delicious. The mint chimichurri is a wonderful accompaniment on top of the chops.
I really enjoyed this recipe for 3 main reasons. 1. It can be made in under 20 minutes. 2. The brightness of the chimichurri was so delicious, make sure to include the mint; perfect for lamb. 3. I love lamb loin chops because they cook quick and stay tender even when slightly overcooked. I would definitely make this recipe again. Ohhh I had to change the lime juice to fresh lemon juice because that is what I had in the fridge.
I enjoyed this recipe for 3 reasons! #1. It is super quick to make, in less than 20 minutes. #2. The bright chimichurri is packed with vibrance and creates a delicious contrasting flavor. #3. Cooking with American Lamb Loins is always a win win...lamb loin chops are affordable and I find they stay tender even if slightly overcooked. This recipe is perfect for the beginner. The only change I made was to use a lemon instead of the lime!
I also enjoyed the chimichurri as a substitute for gremolata on lamb shanks!