Description
This quick lamb dinner is packed with bold flavors and ready in just 20 minutes. Perfect for weeknights with its simple prep and zesty mint chimichurri.
Ingredients
For the Lamb Chops:
2 lb lamb chops
1 tbsp olive oil
Salt, to taste
Pepper, to taste
For the Mint Chimichurri:
1 cup fresh parsley
1 cup fresh mint
½ cup olive oil
1 tsp red pepper flakes
1 tsp salt
4 cloves garlic (omit for FODMAP diets)
½ tsp pepper
Optional Marinade (for 1hr to overnight):
1 cup red wine
1 tbsp olive oil
1 tsp salt
½ tsp pepper
4 cloves garlic
2 tbsp fresh thyme
Instructions
(Optional) Marinate lamb chops by blending all marinade ingredients and adding them with the chops into a large zip-top bag. Let sit for 1–24 hours.
Preheat oven to 400°F (200°C).
Remove lamb chops from marinade (if used), season with salt and pepper.
Heat a large oven-safe pan over high heat. Add 1 tbsp olive oil and sear lamb chops for 1–2 minutes per side until browned.
Add preferred vegetables (e.g., asparagus, broccolini, cauliflower) to the same pan or transfer everything to a baking dish.
Bake at 400°F for 8–10 minutes until lamb reaches desired doneness.
While baking, blend chimichurri ingredients until smooth or slightly chunky.
Serve lamb chops hot with generous spoonfuls of mint chimichurri.
Notes
The mint chimichurri is also amazing over grilled chicken or veggies.
Omit garlic in the chimichurri and marinade to make it FODMAP-friendly.
To save time, prepare the sauce while the lamb bakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked, Oven-Seared
- Cuisine: American
