December 20th, 2018
Drizzled with a surprisingly tangy and warm herb sauce, these lamb shoulder chops make a delicious centerpiece. If time allows, make the chimichurri in advance and let the flavors come together at room temperature for an hour or two before serving.
4 lamb shoulder chops
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 cups loosely packed fresh flat-leaf parsley leaves
3 tablespoons white wine vinegar
1 tablespoon roughly chopped fresh oregano
1 tablespoon roughly chopped fresh tarragon
1/4 teaspoon crushed red chile flakes
2 cloves garlic
3 tablespoons extra-virgin olive oil
Season lamb chops on both sides with 1/4 teaspoon of the salt and pepper. Let sit at room temperature while you make chimichurri.
Combine parsley, vinegar, oregano, tarragon, chile flakes, remaining 1/4 teaspoon salt and garlic in a food processor or blender and pulse until evenly chopped. With the motor running, drizzle in 2 tablespoons of the oil to make a thick sauce.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add 2 of the chops and cook, flipping halfway through, until deep golden brown on the outside and medium-rare to medium on the inside, 6 to 8 minutes total. Transfer to a platter and repeat with remaining 2 chops. While skillet is still hot, pour in chimichurri and stir briefly to scrape up any browned bits. Spoon over chops and serve.
Per Serving: 480 calories (320 from fat), 35g total fat, 12g saturated fat, 130mg cholesterol, 420mg sodium, 3g carbohydrates (1g dietary fiber, 0g sugar), 35g protein.