Lamb Chops with Chimichurri Sauce

Allen Brothers Lamb chops are juicy, tender, and full of flavor. Pan seared then roasted in the oven. Serve with fennel root wedges and fingering potatoes both roasted in the oven. Chimichurri is packed full of flavor that goes great with lamb, feel free to smother the fennel, potatoes, crusty bread, anything!

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Serving Size

Serves 4

Difficulty

Easy

Lamb chops and vegetables on white platter

Ingredients

1 frenched rack of lamb; 8 ribs
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons olive oil
1 cup chimichurri sauce, recipe below (or store bought)

Chimichurri Recipe
makes about 1 cup

1 cup fresh flat-leaf parsley, finely chopped
¼ cup fresh cilantro, finely chopped (optional for a brighter flavor)
4 garlic cloves, minced
2 tablespoons fresh oregano, finely chopped (or 2 teaspoons dried oregano)
½ teaspoon crushed red pepper flakes (adjust to taste)
2 tablespoons red wine vinegar
¾ cup extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (optional, for added brightness)

Allen Brothers Domestic all natural rack of lamb raw standing on a black plate with rosemary

Allen Brothers Domestic all natural rack of lamb raw on a black pan

All Natural Colorado Rack of Lamb

$199.95

Instructions

1. Bring lamb to room temperature*. Preheat oven to 350°F. Season the lamb with salt and pepper. Prepare a baking sheet with parchment paper.

2. Heat the oil in a large skillet over high heat. Place the lamb in the pan, meat side down and sear for approximately 2 minutes. Flip to the bone side and sear for about 2 minutes longer.

3. Transfer the lamb to the prepared baking sheet, bone side down and cover with aluminum foil. Roast for about 20 minutes or until a meat thermometer registers 140°F-145°F at the thickest part of the meat.

4. Remove the lamb from the oven and let rest for 5 minutes before carving. Top with chimichurri sauce to serve.

Instructions for Chimichurri

Finely chop the parsley, cilantro, garlic, and oregano.
In a medium bowl, combine the herbs, garlic, oregano, red pepper flakes, red wine vinegar, salt, and black pepper.
Slowly whisk in the olive oil until fully incorporated.
If desired, stir in the lemon juice for an extra layer of acidity.
Let the chimichurri sit at room temperature for at least 15 minutes before serving to allow the flavors to meld.

Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days. Before serving, let it come to room temperature and stir well, as the olive oil may solidify when chilled.

*See Delivery Storage and Thawing for details.

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