Photo by Hudi Greenberger

Seared Lamb Chops with Mint-Parsley Chimichurri

I believe in letting natural flavors do the talking, hence the single ingredient — salt — on the lamb, really letting the flavor shine.

SERVES 6

• 6 baby lamb chops
• kosher salt
• olive oil, for searing

CHIMICHURRI

• 1-2 cloves garlic
• ¹⁄₂ cup parsley, packed
• ¹⁄₂ cup mint, packed
• ¹⁄₂ tsp kosher salt
• 1 Tbsp red wine vinegar
• 3 Tbsp olive oil
• juice of ¹⁄₂ lime

1. Salt the lamb chops well.
2. Heat heavy bottom skillet over high heat with a small amount of olive oil. (You don’t want to use too much oil because the lamb will produce a lot of fat on its own.) Sear the lamb chops for a few minutes on each side. Remove from pan and set aside.
3. To make the chimichurri: In the bowl of a food processor, pulse garlic, parsley, mint, salt, red wine vinegar, and olive oil until finely chopped. Mix in lime juice for flavor and to preserve the color of the herbs.
4. Serve chimichurri over or alongside lamb chops.

(Originally featured in Family Table, Issue 692)