Smoked Paprika Lamb Chops with Chimichurri
Smoked Paprika Lamb Chops with Chimichurri
Ingredients
For the Chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Smoked Paprika Lamb Chops
- 4 lamb loin chops, about 1-inch thick
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for searing
Instructions
- 1
Prepare the chimichurri: In a medium bowl, combine the finely chopped fresh flat-leaf parsley, fresh oregano, minced garlic cloves, red wine vinegar, red pepper flakes (if using), kosher salt, and freshly ground black pepper. Slowly whisk in the extra virgin olive oil until well combined. Set aside to allow the flavors to meld.
⏱️ 5 min
- 2
Prepare the lamb chops: Pat the lamb loin chops dry thoroughly with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and freshly ground black pepper. Rub this spice mixture evenly over both sides of each lamb chop.
⏱️ 5 min
- 3
Cook the lamb chops: Heat the olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare doneness, or adjust cooking time to your preferred level of doneness. Use a meat thermometer to check for desired internal temperature (130-135°F for medium-rare).
⏱️ 8 min•🌡️ 375
- 4
Rest the lamb chops: Remove the cooked lamb chops from the skillet and transfer them to a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 5 min
- 5
Serve: Plate the rested lamb chops and generously spoon the prepared chimichurri over them. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Paprika Lamb Chops with Chimichurri
Ingredients
For the Chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Smoked Paprika Lamb Chops
- 4 lamb loin chops, about 1-inch thick
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for searing
Instructions
- 1
Prepare the chimichurri: In a medium bowl, combine the finely chopped fresh flat-leaf parsley, fresh oregano, minced garlic cloves, red wine vinegar, red pepper flakes (if using), kosher salt, and freshly ground black pepper. Slowly whisk in the extra virgin olive oil until well combined. Set aside to allow the flavors to meld.
⏱️ 5 min - 2
Prepare the lamb chops: Pat the lamb loin chops dry thoroughly with paper towels. In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, and freshly ground black pepper. Rub this spice mixture evenly over both sides of each lamb chop.
⏱️ 5 min - 3
Cook the lamb chops: Heat the olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering. Carefully place the seasoned lamb chops in the hot skillet. Sear for 3 to 4 minutes per side for medium-rare doneness, or adjust cooking time to your preferred level of doneness. Use a meat thermometer to check for desired internal temperature (130-135°F for medium-rare).
⏱️ 8 min•🌡️ 375 - 4
Rest the lamb chops: Remove the cooked lamb chops from the skillet and transfer them to a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
⏱️ 5 min - 5
Serve: Plate the rested lamb chops and generously spoon the prepared chimichurri over them. Serve immediately.
⏱️ 2 min