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Oven-Roasted Lamb Chops with Mint Chimichurri

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 From 2 ratings.

User Reviews

rating giacomocramer
We love lamb chops and this approach was delicious, the chimichurri was great and the snow peas were a great side dish. We had an outstanding Quilceda Creek Cabernet to make this a truly memorable meal that we want to have again.
rating KATIEBALLISON
this was delicious!  I made it last week, and we all really liked the sauce, pouring more and more over it.  Also, the cook time was great - I didn't even take the chops' temperature - just followed the recipe, let them sit, and they were perfectly cooked. 

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Oven-Roasted Lamb Chops with Mint Chimichurri

TOTAL TIME: 50 MIN
SERVES: 4
For this playful twist on British roast lamb with mint jelly, Luke Mangan serves lamb chops with a piquant condiment of fresh mint and jalapeño. For a robust wine to match his chimichurri, he turns to Australia’s most famous Cabernet Sauvignon region, Coonawarra, for Wynns’ black currant–rich 2005 Coonawarra Estate Black Label Cabernet Sauvignon. Also try the herb-scented 2005 Penley Estate Phoenix.
ingredients
  • 2 cups mint leaves
  • 1 small jalapeño, seeded and coarsely chopped
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 2 tablespoons red wine vinegar
  • Pinch of sugar
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • Salt
  • 2 six-rib racks of lamb (about 1 1/2 pounds each)
  • Freshly ground pepper
  • 6 ounces snow peas
  • 1 red Thai chile, seeded and minced
  • 1 tablespoon chopped cilantro
  • 1/4 cup roasted almonds, chopped
directions
  1. In a blender, puree the mint, jalapeño, shallot, garlic, vinegar, sugar and 1/2 cup of the oil. Season with salt.
  2. Preheat the oven to 450°. In an ovenproof skillet, heat 2 tablespoons of the oil until shimmering. Season the lamb with salt and pepper; add to the skillet, fat side down, and brown over high heat, turning once. Transfer the skillet to the oven and roast for 12 minutes, until medium-rare. Transfer the lamb to a carving board; let rest for 10 minutes.
  3. Meanwhile, bring a medium saucepan of salted water to a boil. Blanch the snow peas, about 1 minute. Drain and pat dry.
  4. In a bowl, mix the Thai chile, cilantro, snow peas, almonds and the remaining 1 tablespoon of oil; season with salt.
  5. Carve the racks into chops; set 3 on each plate. Dollop with the mint chimichurri and serve the snow pea salad alongside.