Pan-Seared & Oven-Roasted Lamb Loin Chops with Butter-Herb Asparagus & Chimichurri Sauce
, 40 min, Serves 2
Garlic-butter basted lamb chops finished in the oven, served with sautéed asparagus and a sharp, herby chimichurri.
| prepPreheat oven to 400°F / 200°C | ||||||
| 30 g fresh parsley, chopped | Pulse parsley, cilantro, garlic, oregano, flakes | Blend in vinegar & oil, season, set aside | Plate lamb, top with chimichurri, serve with asparagus | |||
| 15 g fresh cilantro (optional) | ||||||
| 3 cloves garlic (for the chimichurri) | ||||||
| 1 tbsp fresh oregano | ||||||
| 1/2 tsp red pepper flakes | ||||||
| 60 ml red wine vinegar | ||||||
| 60 ml olive oil (for the chimichurri) | ||||||
| 4 lamb loin chops (about 450 g total) | Pat chops dry, season, rest 10-15 min | Sear in oil, 2-3 min per side | Add garlic, herbs & butter, baste | Roast 400°F / 200°C, 5-7 min | Tent with foil, rest 5 min | |
| kosher salt & black pepper (for the chops) | ||||||
| 1 tbsp olive oil (for the lamb) | ||||||
| 2 cloves garlic, smashed (for the lamb) | ||||||
| 2 sprigs fresh rosemary or thyme | ||||||
| 15 g unsalted butter (for the lamb) | ||||||
| 1 bunch asparagus, trimmed | Sauté asparagus in butter, 5-7 min | Season, add lemon zest | ||||
| 15 g unsalted butter (for the asparagus) | ||||||
| salt & pepper to taste (for the asparagus) | ||||||
| zest of 1/2 lemon (optional) | ||||||
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