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Tender Lamb Chops with Easy Caramelized Mint Chimichurri

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Juicy, tender lamb chops paired with a sweet, slightly tangy caramelized mint chimichurri that adds a fresh, herby punch. This quick and easy recipe is perfect for special dinners or casual meals.

Ingredients

Scale
  • 6 bone-in lamb chops (about 1 inch thick, roughly 1.5 lbs / 680 g)
  • 1 cup packed fresh mint leaves (about 30 g), washed and roughly chopped
  • 4 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil (60 ml), divided
  • Juice of 1 lemon (about 2 tablespoons / 30 ml), freshly squeezed
  • 1 tablespoon red wine vinegar (15 ml)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon honey (7 g)

Instructions

  1. Pat the lamb chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes.
  2. While the lamb rests, heat 2 tablespoons (30 ml) of olive oil in a small skillet over medium-low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant and lightly golden, stirring often to avoid burning.
  3. Add the chopped mint leaves and 1 teaspoon (7 g) honey to the skillet. Continue cooking for another 4-5 minutes, stirring occasionally, until the mint is wilted and slightly caramelized. Remove from heat and let cool slightly.
  4. Transfer the caramelized garlic and mint mixture to a bowl. Stir in the lemon juice, red wine vinegar, remaining 2 tablespoons (30 ml) olive oil, and red pepper flakes if using. Taste and adjust salt or acidity as needed. Set aside.
  5. Heat a cast iron skillet over medium-high heat until very hot but not smoking. Add the lamb chops and sear for about 3-4 minutes on each side for medium-rare (internal temp around 135°F / 57°C). Adjust time if you prefer more or less done.
  6. Use tongs to flip once, and avoid pressing down on the chops to keep them juicy. Remove the lamb chops from the pan and transfer to a plate. Tent loosely with foil and rest for 5 minutes.
  7. Spoon the caramelized mint chimichurri generously over the lamb chops. Garnish with a few fresh mint leaves if desired and serve warm.

Notes

Bring lamb chops to room temperature before cooking for even cooking. Use tongs to flip lamb to retain juices. Rest lamb for 5 minutes after cooking to redistribute juices. Caramelize mint and garlic gently on low heat to avoid burning and develop mellow sweetness. For thicker chops, finish in a 400°F (200°C) oven for 5 minutes after searing. The chimichurri can be made ahead and stored up to 3 days in the fridge; bring to room temperature before serving.

Nutrition

Keywords: lamb chops, caramelized mint chimichurri, quick lamb recipe, easy dinner, mint sauce, caramelized garlic, healthy lamb recipe, gluten-free lamb

Find it online: https://breezybake.com/tender-lamb-chops-with-easy-caramelized-mint-chimichurri-recipe/