Oven-Roasted Lamb Chops with Mint Chimichurri


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. More Lamb Recipes

Over-Roasted Lamb Chops with Mint Chimichurri
Photo: © Quentin Bacon
Total Time:
50 mins


  • 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


  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.

Suggested Pairing

For a robust wine to match his chimichurri, Mangan turns to Australia's most famous Cabernet Sauvignon region, Coonawarra.

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