Grilled Lamb Chops and Mint Chimichurri

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<p>Grilled Lamb Chops and Mint Chimichurri</p>
Photo: Ellie Miller; Styling: Angharad Bailey

Complement pan-grilled lamb chops with chimichurri, a sauce made of fresh herbs, garlic, and olive oil.

4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)


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1 1/2 cups fresh mint
1/2 cup fresh flat-leaf parsley
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons fat-free, lower-sodium chicken broth
1 1/2 tablespoons white vinegar
2 teaspoons minced shallots
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 (4-ounce) lamb loin chops, trimmed
Cooking spray


Total: 15 Minutes

1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.

2. Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.

Created date

March 2011

Nutritional Information

Calories 303
Fat 18.4 g
Satfat 4.7 g
Monofat 10.3 g
Polyfat 2 g
Protein 30.1 g
Carbohydrate 4.4 g
Fiber 2.7 g
Cholesterol 90 mg
Iron 6.6 mg
Sodium 472 mg
Calcium 101 mg