Mint Chimichurri Lamb Chops

By: @mariehealthyhill Marie Hemphill

Ah, Thanksgiving. A day where elastic waistbands reign supreme, turkey becomes a pseudo-religion, and pies...oh, the pies...are treated as a food group. By Friday, most of us are curled up in a corner, nursing a stuffing hangover and wondering if cranberry sauce counts as a vegetable. (Spoiler: it doesn’t.)

The Health Redemption Angle

But fear not! You’re no longer grazing on a platter of leftovers or grazing in general. This dish screams, “I’m back on track,” while still letting you revel in rich, savory satisfaction.  Redemption is here, and it comes in the form of Mint Chimichurri Lamb Chops.The high protein, low-fat (ish) nature of lamb chops combined with the herbaceous burst of chimichurri means you’re fueling your body with nutrients instead of sugar-induced regret. This post-Thanksgiving meal is a beacon of hope for your overstretched digestive system and a gateway to guilt-free indulgence.  Let’s dive in!

Lamb Chops: The Lean, Mean Protein Machine

While your Thanksgiving turkey may have been the protein star of the week, it’s time to give lamb chops their well-deserved spotlight. Here’s why:

1. Lean Protein, Big Gains
   Lamb is packed with high-quality protein, which not only helps repair those post-Thanksgiving gym injuries (we see you trying to “work off” 17 dinner rolls) but also supports muscle growth. With less fat and more nutrients in a serving compared to red meat heavyweights like beef, lamb is a powerhouse for those looking to refuel.
2. Loaded with Nutrients
   Did you know lamb is rich in vitamin B12, zinc, and iron? These nutrients play key roles in energy production, immune health, and overall recovery from your turkey-coma.
3. Fat That’s Worth It
   While lamb has a reputation for being fatty, let’s clear this up: the fat content is mostly concentrated in the outer layer, making it easy to trim while still keeping enough to add flavor. Plus, the fat is a great source of CLA (conjugated linoleic acid), which has been linked to heart health. So, yes, it’s indulgent—but it’s a smart indulgence.

The Great Chimichurri Revival

Post-Thanksgiving, your taste buds are tired. They’re over the gravy and sage-stuffed monotony. Enter mint chimichurri—a vibrant, herbaceous miracle worker. This tangy green sauce, loaded with parsley, cilantro, and mint, is like a spa day for your palate. Plus, it’s packed with:

• Antioxidants: Hello, parsley! This powerhouse herb helps combat oxidative stress (you know, the one caused by a pie-to-cardio imbalance).
• Vitamin C: Lime juice doesn’t just perk up the sauce; it also boosts immunity for your post-holiday recovery.
• Digestive Aids: Mint can help ease the bloating from your third helping of candied yams.

Tips to Lamb Like a Pro

To make your Mint Chimichurri Lamb Chops shine like the star of your post-holiday table, follow these foolproof tips:

1. Ask Your Butcher to "French" the Bones
   If you’ve ever tried cleaning lamb bones yourself, you know it’s the culinary equivalent of assembling IKEA furniture—tedious and likely to end in tears. Save yourself the hassle and ask your butcher to do it. This process removes excess meat and connective tissue, leaving you with clean, elegant bones that make your plate look like it came from a Michelin-starred restaurant.
2. Request Individual Slices
   For easier cooking and serving, ask the butcher to slice the lamb chops individually. This ensures even searing, faster cooking, and eliminates any risk of hacking at a lamb rack mid-dinner.
3. Trim the Fat...But Not All of It
   Sure, we’re in the business of “healthy indulgence,” but don’t go overboard with the fat trimming. A thin layer of fat adds flavor, helps prevent dryness, and makes searing a delight. Plus, some fat renders beautifully in the skillet, giving you a crisp, golden edge.

Cooking and Redeeming Yourself

This recipe isn’t just delicious—it’s symbolic. After the caloric chaos of Thanksgiving, searing these lamb chops feels like taking control of your kitchen and your life again. You’re a culinary wizard, balancing health and indulgence like the master you are.

Here’s the abridged plan:

• Marinate: An overnight soak in lime, garlic, cumin, and paprika creates chops that are tender, juicy, and full of flavor.
• Sear Like a Champ: Use that cast iron skillet and embrace the satisfying sizzle. Flip, sear, and finish in the oven for lamb perfection.
• Sauce It Up: Drizzle mint chimichurri over those chops like you’re on a cooking show. Garnish with extra herbs if you’re feeling fancy.

Mint Chimichurri Lamb Chops Recipe (with Lime)

This version of lamb chops features a flavorful overnight marinade and a bright, zesty mint chimichurri with lime, cilantro, parsley, and mint. Perfectly seared and optionally finished in the oven, these lamb chops are juicy, flavorful, and ideal for a stunning dinner.

Ingredients

For the Lamb Chops:

• 8 lamb chops (2 per person, Frenched or non-Frenched)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons high-smoke-point oil (avocado)

For the Marinade:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1.5 teaspoons ground cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mint Chimichurri:

• 1/2 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh mint leaves
• 1 garlic clove
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lime juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

Directions

Step 1: Marinate the Lamb Chops

1. In a small bowl, whisk together the olive oil, lime juice, garlic, Dijon mustard, cumin, smoked paprika, coriander, salt, and pepper.
2. Pat the lamb chops dry with paper towels and coat them thoroughly with the marinade.
3. Arrange the chops in a single layer in a shallow dish or resealable bag. Pour any remaining marinade over them.
4. Cover the dish or seal the bag, then refrigerate for at least 4 hours or overnight for the best flavor.

Step 2: Prepare the Mint Chimichurri

1. In a food processor, combine the cilantro, parsley, mint, garlic, olive oil, red wine vinegar, lime juice, and red pepper flakes (if using).
2. Pulse until finely chopped but not pureed. The texture should remain slightly chunky.
3. Season with salt and black pepper to taste.
4. Transfer to a bowl, cover, and refrigerate until serving. The chimichurri can be made up to 1 day in advance.

Step 3: Prepare the Lamb Chops for Cooking

1. Remove the lamb chops from the refrigerator 30-45 minutes before cooking to bring them to room temperature. This prevents uneven cooking and minimizes blood "weeping."
2. Pat dry again to remove excess marinade and moisture, especially near the bones.
3. Lightly season the lamb chops with a pinch of salt and pepper if needed.

Step 4: Sear the Lamb Chops

1. Preheat a cast iron skillet over medium-high heat for 4-5 minutes until very hot.
2. Add 1-2 tablespoons of high-smoke-point oil and swirl to coat the skillet.
3. Place the lamb chops in the skillet, ensuring they are not overcrowded. (Cook in batches if needed.)
4. Sear the meaty side down for 3-4 minutes to develop a golden crust.
5. Flip the chops and sear the other side for another 3-4 minutes.
6. Optional: Use tongs to stand the chops upright on the fatty edge, searing for 1-2 minutes to render the fat and lock in flavor.

Step 5: Finish in the Oven (Optional)

1. If the lamb chops are thick or need further cooking, transfer the skillet to a preheated oven at 375°F (190°C):
• Medium-rare: Roast for an additional 2-3 minutes (135°F/57°C internal temp).
• Medium: Roast for 4-5 minutes (145°F/63°C internal temp).
2. Use a meat thermometer to ensure accurate doneness, checking near the thickest part of the meat.

Step 6: Rest the Lamb Chops

1. Remove the lamb chops from the skillet and let them rest on a cutting board for 5 minutes.
2. Cover loosely with foil to keep warm while the juices redistribute.

Serving

1. Drizzle the fresh mint chimichurri generously over the lamb chops.
2. Serve with sides like roasted vegetables, mashed potatoes, or a crisp salad for balance.