Grilled Lamb Chops and Mint Chimichurri

Photo: Ellie Miller; Styling: Angharad Bailey

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

Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 303
  • Fat: 18.4g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 10.3g
  • Polyunsaturated fat: 2g
  • Protein: 30.1g
  • Carbohydrate: 4.4g
  • Fiber: 2.7g
  • Cholesterol: 90mg
  • Iron: 6.6mg
  • Sodium: 472mg
  • Calcium: 101mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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