This mint chimichurri is our household favorite and the sauce we return to again and again. Bright, herb-forward, and balanced with a touch of acidity, it pairs beautifully with rich red meat. If you haven’t tried it, give it a shot — the combination of mint and parsley with garlic and red wine vinegar lifts lamb in a way that often surprises people. To make this flavor more approachable for weeknights or a simple date night, here’s an easy, reliable version: Pan-Seared Lamb Chops with Mint Chimichurri.
While a grilled rack of lamb is impressive, not everyone has a grill or wants the expense and technique of cooking a whole rack. Pan-searing individual lamb chops is fast, forgiving, and delivers great flavor with minimal effort. This simplified approach focuses on quick cooking, basic seasoning, and a fresh chimichurri finish that brightens each bite. It’s suitable for special occasions and also fast enough for a relaxed weeknight meal.
Pan-searing lamb chops is straightforward: a short, hot sear develops a golden crust while keeping the interior tender. For medium-rare, aim for about 2–3 minutes per side on a hot skillet, depending on chop thickness. Let the meat rest after cooking so juices redistribute, then finish with a generous drizzle of fresh mint chimichurri for contrast. The sauce is refreshing, aromatic, and adds a bright counterpoint to the lamb’s richness.
This version is intentionally simple so anyone can succeed: a short marinade with olive oil and garlic, a hot pan, and a quick rest before serving. It works well for Whole30 and other clean-eating plans when using quality extra virgin olive oil and fresh herbs. Serve with roasted potatoes, a crisp salad, or simple sautéed greens for a complete meal. A Greek-style potato side is particularly complimentary if you want a Mediterranean-inspired plate.
Looking for more easy lamb recipes? Try these!
Grilled Lamb Chops with Arugula Pesto
Ground Lamb Hummus Bowls
Greek-Inspired Grilled Lamb Burgers
Easy Pan-Seared Lamb Chops with Mint Chimichurri
Ingredients
For the Mint Chimichurri:
- 1 cup coarsely chopped mint leaves
- 1 cup coarsely chopped parsley
- 2 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Pinch of salt and pepper, to taste
For the Lamb Chops:
- 8 lamb rib chops
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup + 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
Instructions
Make the Mint Chimichurri
- Combine the mint, parsley, garlic, crushed red pepper, and red wine vinegar in a food processor or blender. Pulse until the herbs are finely chopped but still vibrant.
- With the processor running, slowly add the olive oil until the mixture comes together. Season to taste with salt and pepper. The sauce is best fresh but can be stored covered at room temperature for up to 2 days.
Cook the Lamb Chops
- Place the lamb chops in a shallow bowl. Add 1/4 cup extra virgin olive oil and the minced garlic. Season evenly with kosher salt and ground black pepper. Toss to coat and let the chops marinate at room temperature for about 15 minutes.
- Heat the remaining 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, sear the lamb chops until a deep golden-brown crust forms, about 2–3 minutes per side for medium-rare (adjust time for thicker or thinner chops).
- Transfer the cooked chops to a cutting board or platter and let them rest for 5–10 minutes to allow the juices to redistribute.
- Drizzle the lamb chops with a generous spoonful of mint chimichurri and serve immediately.
Notes
This chimichurri is meant to be bright and herbaceous. If you prefer a milder mint flavor, reduce the mint-to-parsley ratio. The sauce holds well for a day or two when covered; refrigeration will prolong its life but may dull the color—bring it back to room temperature before serving. For doneness: aim for an internal temperature of about 130°F (54°C) for medium-rare, removing the chops slightly earlier as they will continue to cook while resting.
Nutrition information is estimated and should be used as an approximation.
Additional Info
Alex Snodgrass
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