Lamb Loin Chops with Mint Chimichurri

Seared lamb loin chops, served with chimichurri sauce of mint and parsley.

lamb chops with mint chimichurri
Elise Bauer

When you get older birthdays seem to lose their importance. We're no longer in such a hurry to grow up. ("How old are you?" "Eight and three-quarters!")

Time flies faster and it seems like we just had a birthday a month ago so what's the big deal. Our minds, filled with a lifetime of useful and useless data, don't have room for much else, like remembering how old we actually are. (This year I had to subtract my birth year from the current year to figure it out.

The one thing I do look forward to on my birthday is choosing what's for dinner; it's a family tradition.

When the day comes, there aren't that many things that can compete with lamb chops. So tender and lovely. Seared on the outside, rare as possible on the inside.

lamb chops with mint chimichurri
Elise Bauer

In this recipe, we serve the chops with a sauce of mint chimichurri, a loose pesto of sorts, Argentinian, with fresh mint, parsley, garlic, vinegar and oil.

Perfect for birthdays, Valentine's Day, and Valentine birthdays. :-)

Lamb Loin Chops with Mint Chimichurri

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 4 to 6 servings


Lamb loin chops:

  • 2 pounds lamb loin chops, about 8 individual chops, 1 1/2 inch thick

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons extra virgin olive oil

Mint chimichurri:

  • 3 cloves garlic, chopped (about 3 teaspoons)

  • 1 1/2 cups fresh mint leaves (spearmint), packed

  • 1 1/2 cups fresh parsley leaves, packed

  • 3 tablespoons red wine vinegar

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon red pepper flakes

  • 1/2 cup olive oil


  1. Sprinkle lamb chops with salt, let sit at room temp:

    Remove chops from refrigerator and sprinkle on all sides with Kosher salt. Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp.

  2. Make the mint chimichurri sauce:

    Either in a food processor or by hand, finely chop the garlic, mint and parsley. Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil.

  3. Sear the chops on both sides:

    Heat olive oil in a large cast iron pan on medium high heat. Sprinkle the black pepper on both meaty sides of the chops.

    When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.

    raw lamb loin chops in cast iron pan
    Elise Bauer
    sear lamb chops in pan
    Elise Bauer

    Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops. Once browned on one side, turn them over and brown the other side. Quickly sear the fatty and bone edges of the chops.

    sear sides of lamb loin chops
    Elise Bauer
    brown sides of lamb chops in pan
    Elise Bauer
  4. Lower the heat to finish cooking:

    Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking.

    Lamb is best rare (vivid pink on the inside), never more cooked than medium rare.

    The easiest way to test for the doneness of the chops is to press on them with your finger (see the finger test to check doneness of meat). You can also use an instant read meat thermometer.

    Remove the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready.

  5. Cover with foil and let rest:

    Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving.

    Serve drizzled with mint chimichurri sauce.


Porcini and Rosemary Crusted Lamb Loin Chops from Taste Food

Lamb Loin Chops with Fresh Herbs and Cognac Butter Sauce from The Hungry Mouse

Nutrition Facts (per serving)
672 Calories
55g Fat
2g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 672
% Daily Value*
Total Fat 55g 70%
Saturated Fat 19g 96%
Cholesterol 138mg 46%
Sodium 498mg 22%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 44g
Vitamin C 21mg 107%
Calcium 54mg 4%
Iron 5mg 29%
Potassium 565mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.