No popular authors found.

Get's E-Newsletter


No categories found.

Ads by Google:

Questions? Join Our Forum:
~1 Million Posts
& Over 66,000 Members!


Lamb Chops with Yummy Chimichurri (Gluten-Free) 04/01/2014 - Want to turn a few new corners with lamb? This recipe for perfectly cooked lamb loin chops and a yummy mint chimichurri sauce will do the trick. This recipe works best with lamb loin chops or thick rib chops.

Photo: CC--Stu SpivackIngredients:

  • 2 pounds of lamb loin chops, about 8 chops, 1½ inch thick
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cup baking soda

Chimichurri Sauce:

  • 4 cloves garlic, chopped
  • 1½ cups fresh mint leaves, stemmed and packed
  • 1 cups fresh parsley leaves, packed
  • ½ cup stemmed fresh cilantro
  • 2½ tablespoons fresh lemon juice
  • 2½ tablespoons red wine vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • ½ cup olive oil

Coat chops with baking soda and place in refrigerator for 20 minutes.

Remove chops from the refrigerator, rinse well and pat dry.

Coat chops with red wine vinegar and let sit for 20-30 minutes.

Pat chops dry with paper towel and sprinkle on all sides with Kosher salt.

Set aside and prepare the chimichurri sauce.

Finely chop the garlic, mint and parsley, and put into a bowl.

Stir in the wine vinegar, salt, and red pepper flakes.

Stir in the olive oil.

Ads by Google:

Heat olive oil in a large cast iron pan on medium high heat.

Sprinkle black pepper on both sides of the chops.

When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.

Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops.

Once browned on one side, turn them over and brown the other side.

Then quickly sear the fatty back edge of the chops.

Once the chops are completely browned, lower the heat and continue to cook until the lamb chops are done to your liking.

Lamb is best served rare, that means vivid pink on the inside, and never more cooked than medium rare. That means removing the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare.

Some chops may cook faster than others, so check them as they cook, and pull them off the pan as they reach desired doneness.

Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving.

Serve with chimichurri sauce. welcomes your comments below (registration is NOT required).

Related Articles


Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:

In's Forum Now:

Great so they are safe! Good because I bought a bag and jab been suffering with a sore throat so this will definitely soothe it. Thanks!

Hi Louie, Welcome to the forum! It's true, you probably are doing the gluten-free diet wrong. The gluten-free diet is a huge change for many people, and it can take sometime to learn it and how to avoid all the places gluten can hide in foods. Really I consider the first 6 months a be...

No that's a really good point mate. I'll amend my post also. Thanks for pointing it out

Just needed to point this out while it seems the UK and perhaps even Canada they are. The US McDonalds has wheat in the fries. Second thought in the US you have to a take more careful with CC and chains, the kids go in and out of these like crazy and think gluten free is a kind of fad. I would ...

I hope I'll be fine too.