Grilled Lamb Chops with Mint Chimichurri

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.

Photo by Christoph B.
Adapted from jamesandeverett.com
None

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from jamesandeverett.com

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

Directions

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.

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