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Savory Herb Crusted Lamb Chops Recipe with Easy Mint Chimichurri Sauce

savory herb crusted lamb chops - featured image
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This recipe features lamb chops with a savory herb crust and a fresh, zingy mint chimichurri sauce. It’s quick, easy, and perfect for impressing guests or enjoying a flavorful weeknight dinner.

Ingredients

Scale
  • 4 bone-in lamb chops (about 6 ounces / 170 grams each), rib or loin chops preferred
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ cup (about 50 grams) plain or panko breadcrumbs
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • For the Mint Chimichurri Sauce:
  • 1 cup fresh mint leaves, packed
  • ½ cup fresh parsley leaves, packed
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • ¼ teaspoon crushed red pepper flakes (optional)
  • ½ cup olive oil
  • Salt to taste

Instructions

  1. Prep the Herb Crust: In a bowl, combine rosemary, thyme, parsley, minced garlic, and breadcrumbs. Add 2 tablespoons olive oil, salt, and pepper. Mix until crumbs are evenly coated and fragrant, about 5 minutes.
  2. Season the Lamb Chops: Pat chops dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest for 5 minutes at room temperature.
  3. Apply the Herb Crust: Drizzle 1 tablespoon olive oil over each chop and press the herb breadcrumb mixture firmly onto both sides to create an even crust.
  4. Cook the Lamb Chops: Heat a cast iron skillet over medium-high heat until hot but not smoking. Add a small splash of olive oil if needed. Sear chops for 3-4 minutes per side for medium-rare (internal temp ~135°F / 57°C), adjusting time for thickness. Avoid moving chops too much during searing.
  5. Rest the Chops: Transfer chops to a plate, loosely tent with foil, and rest for 5-7 minutes to allow juices to redistribute.
  6. Make the Mint Chimichurri: While chops rest, combine mint, parsley, garlic, red wine vinegar, red pepper flakes, and salt in a food processor. Pulse a few times, then slowly drizzle in ½ cup olive oil while pulsing until sauce is vibrant and slightly chunky. Adjust salt or vinegar to taste.
  7. Serve: Plate lamb chops and drizzle generously with mint chimichurri sauce. Garnish with extra fresh mint or parsley if desired. Serve immediately.

Notes

If the crust isn’t browning enough, finish under a hot broiler for 1-2 minutes but watch carefully to avoid burning. Resting the chops after cooking is essential for juicy meat. Dry chops thoroughly before crusting to ensure crispiness. For gluten-free, substitute breadcrumbs with almond flour or crushed gluten-free crackers. Adjust spice level in chimichurri by omitting red pepper flakes or blending longer for smoother sauce.

Nutrition

Keywords: lamb chops, herb crust, mint chimichurri, easy dinner, quick recipe, savory lamb, fresh herbs, gluten-free option

Find it online: https://flurpchef.com/savory-herb-crusted-lamb-chops-recipe-with-easy-mint-chimichurri-sauce/