Grilled Lamb Chops and Mint Chimichurri

Published on by www.coppertech.biz

Grilled Lamb Chops and Mint Chimichurri

Grilled Lamb Chops and Mint Chimichurri
Photo: Ellie Miller; Styling: Angharad Bailey

Complement pan-grilled lamb chops with chimichurri, a sauce made of fresh herbs, garlic, and olive oil.

Total: 15 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons chimichurri)

Ingredients

  • 1 1/2  cups  fresh mint
  • 1/2  cup  fresh flat-leaf parsley
  • 2 1/2  tablespoons  extra-virgin olive oil
  • 2  tablespoons  fat-free, lower-sodium chicken broth
  • 1 1/2  tablespoons  white vinegar
  • 2  teaspoons  minced shallots
  • 1/8  teaspoon  crushed red pepper
  • 2  garlic cloves, minced
  • 3/4  teaspoon  kosher salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 8  (4-ounce) lamb loin chops, trimmed
  • Cooking spray

Preparation

1. Combine mint, parsley, oil, broth, vinegar, shallots, red pepper, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a food processor; process until blended.

2. Sprinkle lamb loin chops on both sides with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook for 5 minutes on each side or until desired degree of doneness. Let chops stand for 5 minutes. Serve with chimichurri.

Nutritional Information

Calories:
303
Fat:
18.4g (sat 4.7g,mono 10.3g,poly 2g)
Protein:
30.1g
Carbohydrate:
4.4g
Fiber:
2.7g
Cholesterol:
90mg
Iron:
6.6mg
Sodium:
472mg
Calcium:
101mg
Laraine Perri, Cooking Light, APRIL 2011
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