Grilled Lamb Chops and Mint Chimichurri


Complement pan-grilled lamb chops with chimichurri, a sauce made of fresh herbs, garlic, and olive oil.

Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)

Total: 15 Minutes



•  1 1/2 cups fresh mint

•  1/2 cup fresh flat-leaf parsley

•  2 1/2 tablespoons extra-virgin olive oil

•  2 tablespoons fat-free, lower-sodium chicken broth

•  1 1/2 tablespoons white vinegar

•  2 teaspoons minced shallots

•  1/8 teaspoon crushed red pepper

•  2 garlic cloves, minced

•  3/4 teaspoon kosher salt, divided

•  1/2 teaspoon freshly ground black pepper, divided

•  8 (4-ounce) lamb loin chops, trimmed

•  Cooking spray



1.  Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.

2.  Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.


Laraine Perri, Cooking Light

APRIL 2011


Source: MyRecipe