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Seared Lamb Shoulder Chops with Warm Chimichurri

Serves 4
Time 20 min
Drizzled with a surprisingly tangy and warm herb sauce, these lamb shoulder chops make a delicious centerpiece. If time allows, make the chimichurri in advance and let the flavors come together at room temperature for an hour or two before serving.
Ingredients
  • 4 (0.5-pound) lamb shoulder chops
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 cups loosely packed fresh flat-leaf parsley leaves
  • 3 tablespoons white wine vinegar
  • 1 tablespoon roughly chopped fresh oregano
  • 1 tablespoon roughly chopped fresh tarragon
  • 1/4 teaspoon crushed red chile flakes
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons extra-virgin olive oil, divided
Method

Season lamb chops on both sides with 1/4 teaspoon of the salt and pepper. Let sit at room temperature while you make chimichurri.

Combine parsley, vinegar, oregano, tarragon, chile flakes, remaining 1/4 teaspoon salt and garlic in a food processor or blender and pulse until evenly chopped. 

With the motor running, drizzle in 2 tablespoons of the oil to make a thick sauce.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add 2 of the chops and cook, flipping halfway through, until deep golden brown on the outside and medium-rare to medium on the inside, 6 to 8 minutes total. 

Transfer to a platter and repeat with remaining 2 chops. While skillet is still hot, pour in chimichurri and stir briefly to scrape up any browned bits. 

Spoon over chops and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 (0.5-pound) lamb shoulder chops
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 cups loosely packed fresh flat-leaf parsley leaves
  • 3 tablespoons white wine vinegar
  • 1 tablespoon roughly chopped fresh oregano
  • 1 tablespoon roughly chopped fresh tarragon
  • 1/4 teaspoon crushed red chile flakes
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons extra-virgin olive oil, divided