Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Laraine Perri
Recipe by Cooking Light April 2011

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Read the full recipe after the video.

Recipe Summary

total:
15 mins
Yield:
4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

303 calories; fat 18.4g; saturated fat 4.7g; mono fat 10.3g; poly fat 2g; protein 30.1g; carbohydrates 4.4g; fiber 2.7g; cholesterol 90mg; iron 6.6mg; sodium 472mg; calcium 101mg.
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