Get ready to transform your dinner table into a sizzling flavor explosion with this mouthwatering Argentinian lamb chop recipe that will make your taste buds dance! Imagine tender, perfectly seared lamb chops dressed in a vibrant, herb-packed chimichurri sauce that brings an irresistible burst of freshness and zest to every single bite. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your culinary skills and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Argentinian
Serves: 4 servings
Ingredients
- 4 lamb chops
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Remove lamb chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Prepare the chimichurri sauce by combining chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a medium bowl. Whisk ingredients together until well blended.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of lamb chops generously with salt and freshly ground black pepper.
- Heat a cast-iron skillet or grill pan over medium-high heat until it's very hot and slightly smoking.
- Add lamb chops to the hot pan and cook for approximately 4-5 minutes on each side for medium-rare, or adjust cooking time based on desired doneness.
- Use tongs to flip the chops and ensure even browning on both sides.
- Remove lamb chops from heat and let them rest on a cutting board for 5 minutes to allow juices to redistribute.
- Drizzle chimichurri sauce over the lamb chops just before serving, or serve sauce on the side for guests to add to their preference.
- Garnish with additional fresh parsley if desired and serve immediately.
Tips
- Temperature is Key: Always let your lamb chops sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Moisture Matters: Pat the lamb chops completely dry before seasoning to achieve that perfect golden-brown sear.
- High Heat is Your Friend: Use a cast-iron skillet or grill pan and make sure it's smoking hot before adding the lamb chops for the best caramelization.
- Don't Overcrowd: Cook lamb chops in batches if necessary to maintain high pan temperature and prevent steaming.
- Resting is Crucial: Always let your lamb chops rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Chimichurri Pro Tip: Make the sauce ahead of time and let it sit for 30 minutes before serving to allow flavors to meld together perfectly.
- Doneness Check: Use a meat thermometer for precision - 135°F for medium-rare, 145°F for medium.
Nutrition Facts
Calories: 503kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
