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.
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.
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The sauce is incredible! I will be trying it on hanger steaks too. I served it with a simple fennel and arugula salad with a white balsamic and shallot vinaigrette to tie it into the sauce. Also, oven roasted fingerling potatoes.
What a treat! My husband and I both loved this dish and will be sure to make it again! Served it with CL's Gratin of Cauliflower with Gruyere & a simple salad with homemade balsamic vinaigrette dressing and goat cheese. This will be a great way to use the mint from my herb garden once spring time rolls around again!!
I second everything the previous reviewer said except that I made it with the lamb chops because we love them! Chimichurri was awesome and I will make it when grilling steaks as well. Thought the same about the mint, but it didn't overpower atl all. Made a lamb lover out of someone who didn't think they like lamb!!
With all our Lamb coming from New Zealand or Australia, I selected Pork chops - coming from down the street. My garden had a bounty of fresh mint and all the other herbs, so the Chimichurri sauce was wonderful. I thought the mint would overpower the other flavors, but not at all. Once the herbs are prepped this is a fast, tasty meal.
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