Grass-Fed Goodness from the Northern Rockies Buy Lamb

Cat Cora’s Chimichurri Lamb Chops

cat_cora_chops

Ingredients

  • 8 Lava Lake Lamb Loin Chops
  • 1 Tbsp dried orange rind
  • 1/2 Tbsp chili powder

Directions

  • Step 1

    Rub both sides of the lamb chops with salt and pepper first so that it stays on the lamb chops.

  • Step 2

    Mix the chili powder and orange rind in a small bowl and rub that blend onto both sides of the lamb chops until well coated. Let lamb chops sit for 30 minutes.

Ingredients

  • 6 garlic cloves, peeled and chopped
  • 3 bay leaves
  • 1 fresh poblano pepper, coarsely chopped
  • 1 fresh serrano chile, coarsely chopped
  • 1/2 Tbsp sea salt
  • 1/3 cup finely chopped Italian parsley
  • 1/4 cup finely chopped fresh oregano
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup sherry vinegar
  • 1/3 cup olive oil

Directions

  • Step 1

    Combine the garlic, bay leaves, peppers, and sea salt in a mortar and mash with a pestle until a smooth paste is formed. (If you don’t have a mortar and pestle, put all the ingredients into a blender along with just a teaspoon or so of the vinegar.)

  • Step 2

    Transfer to a mixing bowl and add the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside.

  • Step 3

    Place the lamb chops on the hot grill and sear lamb chops on all sides until caramelized. Place the lamb chops on a rack in a roasting pan and slide it into the hot oven for 20 minutes for medium-rare lamb chops.

  • Step 4

    Spoon the chimichurri sauce over the lamb chops and serve.

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