Print

Perfect Herb-Crusted Lamb Loin Chops Recipe with Easy Mint Chimichurri Sauce

herb-crusted lamb loin chops - featured image
Print Recipe

A quick and easy recipe for juicy lamb loin chops with a flavorful herb crust, paired with a fresh and zingy mint chimichurri sauce. Perfect for weeknight dinners or impressing guests.

Ingredients

Scale
  • 8 lamb loin chops (about 1-inch thick, roughly 1.5 lbs / 700 g)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, plus extra for searing
  • 1 cup fresh mint leaves, packed
  • 1/2 cup fresh flat-leaf parsley, packed
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1 small shallot, roughly chopped (optional)
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste

Instructions

  1. In a small bowl, combine finely chopped rosemary, thyme, minced garlic, Dijon mustard, and 2 tablespoons olive oil to form a paste.
  2. Pat the lamb loin chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
  3. Spread the herb paste evenly over both sides of each lamb chop, pressing gently to adhere. Set aside.
  4. In a food processor, combine mint leaves, parsley, red wine vinegar, garlic, shallot (if using), red pepper flakes, salt, and pepper. Pulse to roughly chop, then slowly drizzle in olive oil while pulsing until blended but slightly chunky. Adjust seasoning to taste.
  5. Heat a cast iron skillet over medium-high heat. Add a splash of olive oil and heat until shimmering but not smoking.
  6. Add lamb chops to the skillet. Cook without moving for 3-4 minutes until a golden-brown crust forms. Flip and cook the other side for another 3-4 minutes for medium-rare doneness.
  7. Remove lamb from skillet and transfer to a warm plate. Tent loosely with foil and let rest for 5 minutes.
  8. Serve lamb loin chops warm with a generous spoonful of mint chimichurri on top or alongside. Garnish with extra fresh herbs if desired.

Notes

If lamb chops are thicker than 1 inch, finish cooking in a preheated oven at 400°F for a few minutes after searing. Avoid burning the herb crust by adjusting heat as needed. Rest meat after cooking to retain juices. The chimichurri can be made ahead and stored in the fridge; bring to room temperature before serving.

Nutrition

Keywords: lamb loin chops, herb crust, mint chimichurri, easy dinner, quick recipe, fresh herbs, pan-seared lamb

Find it online: https://cooksyla.com/perfect-herb-crusted-lamb-loin-chops-recipe-with-easy-mint-chimichurri-sauce/