Chimichurri Lamb Chops with Paprika-Lime Arugula

As it’s more clear that spring time is upon us, I like to think of some traditional foods of the season. I associate the time of year with fresh, bright ingredients- plenty of herbs, the zest of a lemon, and a little bit of spice to really brighten any dish. Thinking of spring, and the sun staying out longer I’m reminded of years worth of family bbq’s where a variety of meats and giant salads were all that filled everyone’s plate. A staple in many mediterranean diets, Lamb is considered to be quite healthy because of the ability it has to lower cardiovascular disease. A majority of lamb raised spend most of their life time grazing as these animals require less of a confined space, and more free-range over an open grassland  in order to produce quality cuts of meat- as a result they not only lead a very humane life comparatively, and their meat provides a lot more of a organic flavor naturally.

Servings: Variable

Prep Time: 20 minutes

Cook Time: 8-10 minutes


For the Chimichurri:

  • 1/2 cup Flat Leaf Parsley, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1/4 cup Oregano, finely chopped
  • 1/4 cup Marjoram, finely chopped
  • 5-6 cloves of Garlic, finely chopped
  • 1/2 Shallot, finely chopped
  • 1/2 Lemon, juiced (be careful of seeds)
  • 1 heaping Tsp. Red Chili Flakes
  • Salt and Pepper to taste
  • 1/2 Cup of good quality Extra Virgin Olive Oil (I’m particularly excited for this recipe tonight because I have a small portion of Olive Oil that my dear friend, Katie, traveled all the way back from Italy with. Her family harvests and presses their own olives every year, fruiting a small portion of Olive Oil to share among the family…  I was lucky enough to make the cut.)

For the Salad:

  • 2 Handfuls of Arugula
  • Scant 1/4 tsp of Paprika
  • Salt & Pepper
  • 1-2 Tbsp. Extra Virgin Olive Oil
  • 1/2 Lime, juiced

For the Lamb Chops:

  • 1-2 Lamb Chops (per person)
  • 2 cloves of Garlic, roughly chopped
  • 1/2 Shallot, roughly chopped
  • 1/4 White Wine
  • 3 Tbsp. Grapeseed Oil


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For the Chimichurri:

  1. Once trimmed and chopped, combine all ingredients in large bowl.
  2. Allow to sit and marinate together while preparing the next dish.
  3. Just before serving be sure to taste for seasoning.

For the Salad:

  1. Season the Arugula with the Salt, Pepper, and Paprika
  2. Drizzle the Olive Oil around the side of the bowl.
  3. Pour the lime juice over the sides of the Arugula.
  4. Just before serving toss to combine all ingredients.

For the Lamb Chops:

  1. Season the Lamb Chops well with salt and pepper on both sides.
  2. In large skillet, heat the grapeseed oil until it begins to crack and pop and is clearly hot enough.
  3. Place the Lamb Chops down, presentation side first, and be prepared NOT to move them for a minute or two. (When sauteing any meat be sure that the second you set it in that hot oil it doesn’t move until it’s ready to- you will know that moment as it will no longer stick to the pan at all.)
  4. Once the first side of the chop is nicely seared (should take about 3-5 minutes), using a set of tongs and being careful not to burn yourself, flip the lamb, and add the roughly chopped garlic and shallots. After a minute or so, deglaze the pan with the white wine being sure to scrape up any of the suc that has stuck to the pan so as not to spare even one ounce of all the flavor the dish has to offer.
  5. Continue to cook until the wine has cooked down and reduced to a juicy sauce to spoon over the top of the meat. (If you were interested in learning more about cooking techniques and temperatures for lamb I’ve pinned a cheat sheet for you that you can find here.)
  6. Now all that’s left for you is to enjoy the amazing dish you just created. Spoon as much or as little of the Chimichurri over the Lamb. Be sure to save any left overs in an air tight container as Chimichurri goes deliciously on just about any meat or vegetable.

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