Lamb Chops with Mint Chimichurri

Name: Lamb Chops with Mint Chimichurri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 16 pieces Lamb Chop (16 single cut lamb chops); ½ tsp Seasoning (½ teaspoon of Abuela’s seasoning or seasoning of choice); 0 pieces Table Salt (Salt and Freshly cracked pepper to taste + Salt and Freshly cracked pepper to taste); 0 pieces Olive Oil (Olive Oil Spray); ½ cup Mint (1/2 cup of fresh mint, finely chopped); 1 cup Parsley (1 cup of fresh parsley, finely chopped); ¼ cup Scallion (¼ cup of scallions, finely sliced); 2 cup Extra Virgin Olive Oil (2 cups of extra virgin olive oil); 1 piece Lemon Juice (juice of 1 lemon); 0 pieces Red Pepper Flakes (pinch of red chilli flakes); 1 clove Garlic (1 clove of garlic, finely minced)

Lamb Chops with Mint Chimichurri - Entree (Caribbean)

20 minMexican

Servings4

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Dairy Free
Egg Free

Steps

1First we make the Mint Chimichurri. Start by putting everything in a bowl. Mix. Taste and adjustseasoning as needed. You need to let it sit at room temperature for at least 20 minutes so the flavors come together.
2Now it's time for the Lamb Chops. Heat a non-stick ceramic saute pan to medium heat.
3Dry the lamb chops well with a paper towel. Spray lightly with olive oil spray and season with salt and pepper.
4Add the lamb chops to the hot pan in batches. We do not want to overcrowd your pan. The reason is if the pan gets too cold from overcrowding the lamb won't form a golden crust.
5As the lamb cooks on the hot pan, it releases its oil, move the lamb around the pan so it is coated in that delicious oil. It will start to sizzle and begin to form a golden brown exterior. *If after 3minutes, you don't see the lamb chops getting color, raise your heat to medium high or high. Every stove is different. Don’t move them at all once you flip them so they form a crust.
6Sear the lamb chops on each side about 4-5 minutes per side for a pink medium center.
7Serve hot with the mint chimichurri.