Menu Enter a recipe name, ingredient, keyword...

christoph

Grilled Lamb Chops with Mint Chimichurri

By

Tender cuts of lamb are grilled to perfection then nestled on a bed of orzo and peas with feta cheese. Mint chimichurri adds a delightfully bright freshness with an interesting combination of flavors and transforms this dish in to an amazing dining experience.

Google Ads
Rate this recipe 4.4/5 (11 Votes)

Ingredients

  • CHIMICHURRI:
  • 2 cups fresh mint leaves
  • 1 cup fresh parsley
  • 1/2 cup olive oil
  • 3 tablespoons white wine vinegar
  • 3 tablespoons fresh lemon juice
  • 3 to 4 cloves garlic, chopped
  • 1 jalapeno, cored and seeded
  • Salt, pepper, and sugar to taste
  • ORZO:
  • 2/3 cups dry orzo pasta
  • 1 cup fresh or frozen green peas
  • 1/2 cup mint chimichurri (above)
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
  • LAMB:
  • 4 to 6 (4 to 6-ounce) lamb loin chops, trimmed, 1 per person
  • olive oil to taste
  • salt and pepper to taste

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from jamesandeverett.com

Preparation

Step 1

CHIMICHURRI:
Pulse all ingredients in a food processor, season with salt pepper and sugar to taste.

ORZO:
Cook orzo in a pot of boiling water according to directions. Add peas the last 3 minutes of cooking time. Drain and transfer to a mixing bowl. Stir in chimichurri and feta.

LAMB:
Rub both sides with olive oil, season with salt and pepper. Allow chops to sit for 30 minutes. Grill each side for 4 to 5 minutes or until internal temperature reaches 145° F.

Serve the Lamb Chops over a bed or orzo and peas with the mint chimichurri sauce on the side.

You'll also love

Review this recipe

Lamb shanks with barley Traditional Lamb Stew