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Caitlin Kilgore

Updated: 02/06/2023

Topped with chimichurri, this meal packs a lot of flavor.

Lamb Chops with Chimichurri

Adapted from Food by Mars


For the lamb chops:

  • 4 baby lamb chops
  • Sea salt and pepper to taste
  • 1-2 tsp olive oil

For the chimichurri:

  • 1/4 cup fresh flat-leaf Italian parsley
  • 3 tsp capers
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano
  • 3 tsp red pepper flakes
  • 4 garlic cloves minced
  • Sea salt to taste
  • 1/2 cup Organic Extra Virgin Olive Oil


  1. Season meat with salt and pepper on all sides.
  2. Make the chimichurri sauce by adding all ingredients to a food processor and mixing well until combined. Season to taste and set aside.
  3. Heat a heavy bottomed pan (like a grill-cast iron pan) over medium and add olive oil.
  4. Once hot, add seasoned meat to the pan and cook for roughly 4 minutes on the first side, then flip to finish for another 4 minutes or so for a medium-rare cooked lamb chop. Cook longer if wanted well-done.
  5. Remove meat and plate, drizzle chimichurri over top and serve with extra on the side.
  6. Store sauce in the fridge for 1 week or so.

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