Marinated Lamb Chops with Mint Pomegranate Chimichurri
The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Lollipop lollipop oh lolli lolli lolli! Lollipops are on the menu today, but not the kind you might have in mind. Our candy shop will be serving up mouthwatering lamb lollipops…aka lamb chops! These delicious cuts of lamb are packed with flavor and tenderness that rival filet mignon. Best of all, these juicy bites come with a built in handle! Now top that with a sweet balsamic pomegranate chimichurri and you’ve got a meal that will win the bellies of anyone you encounter.
Lucky for you, Heinen’s carries some of the best lamb available. I’ve yet to find lamb better than what is available at the butchers counter at my local Heinen’s. You can always count on the meat being fresh and butchered to perfection.
Lamb can be intimidating to cook, but if you can sear a steak, you will have no issues cooking up a handful of chops. If you do happen to mess up don’t worry, you’ve got plenty of lamb chops to redeem yourself.
Don’t be a sucker, make these meaty pops today!
Marinated Lamb Chops with Mint Pomegranate Chimichurri
Servings: 4
Ingredients
For the Lamb
- 2 lbs. lamb (loin) chops
- 2 Tbsp. butter
- 1 sprig of Rosemary
- 1 garlic clove
For the Marinade
- 1/4 cup olive oil
- 1/2 juice of a lemon
- Zest of ½ lemon
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/2 Tbsp. rosemary, chopped
- 1/4 cup parsley, chopped
- 2 Tbsp. pomegranate seeds
- Pinch of salt and pepper
For the Balsamic Mint Pomegranate Chimichurri
- 1/3 cup olive oil
- 2 Tbsp. balsamic vinegar
- 1/4 cup pomegranate seeds
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 2 Tbsp. fresh mint, chopped
- 1/2 tsp. salt
Instructions
- Whisk together olive oil and lemon juice for 1-2 minutes and allow it to rest for another minute. Combine the rest of the marinade ingredients and Stir.
- In a sealable container or large Ziploc bag, add the lamb and cover with the marinade. Massage the marinade into the lamb chops. Place in the refrigerator for at least 4 hours or overnight.
- A half hour prior to cooking be sure to remove the lamb from the marinade and pat dry with a paper towel.
- While the lamb is coming to room temperature, it’s time to prepare the chimichurri. Add all the ingredients to a bowl, mix and add fresh cracked pepper to taste. I don’t pat myself on the back often, but I haven’t stopped patting myself since I’ve tasted this sauce – it’s unreal.
- Warm a skillet over medium high heat and add a few tablespoons of oil. When the skillet is hot, add the lamb chops and press them into the pan, this will help with creating a drool worthy crust. I love using cast iron for lamb, it helps create such a flavorful crust and retains heat very well.
- Sear the lamb for 4-5 minutes and flip. After 2 minutes, add the butter, garlic and rosemary to the skillet. Using a spoon, baste the lamb with rosemary butter for 2 minutes. Lucky lamb! Remove the lamb when it reaches of temperature of 120-125˚F for medium rare, they will carry over a few degrees while resting.
- After a 5 minute rest, it’s time to enjoy these lamb lollipops! Simply slice and top with a generous amount of the chimichurri.
