Lamb Loin Chops with Mint Chimichurri

Name: Lamb Loin Chops with Mint Chimichurri
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 907 grams lamb loin chops, about 8 individual chops, 1 1/2 inch thick; 1 teaspoon Kosher salt; 1 teaspoons freshly ground black pepper; 2 Tbsps extra virgin olive oil; 3 teaspoons cloves garlic, chopped (about; 355 milliliters fresh mint leaves (spearmint), packed; 355 milliliters fresh parsley leaves, packed; 3 Tbsps red wine vinegar; 1 teaspoons Kosher salt; 0 teaspoons red pepper flakes; 118 milliliters olive oil

Lamb Loin Chops with Mint Chimichurri could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. This recipe serves 4. One serving contains 1030 calories, 39g of protein, and 95g of fat. This recipe is typical of Latin American cuisine. Head to the store and pick up lamb loin chops, wine vinegar, pepper, and a few other things to make it today. It works well as a main course. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Sprinkle lamb chops with salt, let sit at room temp:

Ingredients you will need

Lamb Chop

Salt

Remove chops from refrigerator and sprinkle on all sides with Kosher salt.

Ingredients you will need

Kosher Salt

Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp.

Make the mint chimichurri sauce: Either in a food processor or by hand, finely chop the garlic, mint and parsley.

Ingredients you will need

Chimichurri

Parsley

Garlic

Mint

Equipment you will use

Food Processor

Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil.

Ingredients you will need

Red Pepper Flakes

Wine Vinegar

Olive Oil

Salt

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Bowl

Heat olive oil in a large cast iron pan on medium high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Sprinkle the black pepper on both meaty sides of the chops.

Ingredients you will need

Black Pepper

When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops. Once browned on one side, turn them over and brown the other side. Quickly sear the fatty and bone edges of the chops.

Ingredients you will need

Bone

Equipment you will use

Frying Pan

Lower the heat to finish cooking: Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking.

Ingredients you will need

Lamb Chop

Lamb is best rare (vivid pink on the inside), never more cooked than medium rare.

Ingredients you will need

Lamb

The easiest way to test for the doneness of the chops is to press on them with your finger (see the finger test to check doneness of meat). You can also use an instant read meat thermometer.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Remove the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Cover with foil and let rest:

Equipment you will use

Aluminum Foil