Ingredients with Measurements:
- 8 lamb chops
- 1/2 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season lamb chops with salt and pepper on both sides.
3. Grill lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
4. While lamb chops are grilling, prepare the mint chimichurri. In a food processor or blender, combine mint leaves, parsley leaves, red wine vinegar, olive oil, garlic, salt, and black pepper. Pulse until well combined and smooth.
5. Once lamb chops are cooked, remove from grill and let rest for a few minutes before serving.
6. Serve lamb chops with a generous spoonful of mint chimichurri on top.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Fat: 28g
Protein: 28g
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Sodium: 360mg
Substitutions for ingredients:
- Lamb chops can be substituted with beef or pork chops.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Olive oil can be substituted with avocado oil or grapeseed oil.
Variations:
- Add a pinch of red pepper flakes to the mint chimichurri for a spicy kick.
- Substitute the mint and parsley with cilantro for a different flavor profile.
- Add a squeeze of fresh lemon juice to the mint chimichurri for a bright, citrusy flavor.
Tips and tricks:
- Let the lamb chops rest for a few minutes before serving to allow the juices to redistribute and ensure a juicy, tender result.
- Make the mint chimichurri ahead of time and store in the refrigerator for up to 3 days for easy meal prep.
- Use a meat thermometer to ensure the lamb chops are cooked to the desired temperature.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place lamb chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the lamb chops on a platter and spoon the mint chimichurri over the top. Garnish with additional fresh mint leaves or parsley leaves.
Garnishes:
Fresh mint leaves or parsley leaves make a great garnish for this dish.
Pairings:
This dish pairs well with roasted vegetables, such as asparagus or Brussels sprouts. A side salad with a light vinaigrette would also be a great accompaniment.
Suggested side dishes:
- Roasted asparagus
- Roasted Brussels sprouts
- Side salad with vinaigrette dressing
Troubleshooting advice:
- If the lamb chops are sticking to the grill or grill pan, make sure it is well-oiled before placing the chops on it.
- If the mint chimichurri is too thick, add a little more olive oil or red wine vinegar to thin it out.
Food safety advice:
- Make sure the lamb chops are cooked to an internal temperature of 145°F for medium-rare, or 160°F for medium.
- Always wash your hands and any surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Chimichurri is a sauce that originated in Argentina and is typically made with parsley, garlic, vinegar, and oil. This recipe adds a twist by incorporating fresh mint for a unique flavor profile.
Flavor profiles:
This dish is savory and herbaceous, with a bright and fresh mint chimichurri that complements the rich flavor of the lamb chops.
Serving suggestions:
Serve this dish with a glass of red wine, such as a Cabernet Sauvignon or Merlot, to complement the flavors of the lamb.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentinian