Baby Lamb Chops with Minty Chimichurri Sauce


This week I am trying something new, here on! I have actually never had lamb chops before. I was super excited to try them when I got them from Grow and Behold! We all know that mint goes really well with lamb so I figured, for my first time I had to go with a nice Minty Chimichuri Sauce. If you have also never tried them before, I definitely suggest buying some and topping them with the sauce! 

I have been so looking forward to this week! I have so many fun things going on. Tomorrow, my first cooking with video with Manischewitz will be coming out. I can’t wait for you all to see it! Then later in the week, I am filming more cooking video with one of my cooking idols. I am so excited! You can follow along on my fun week on my Instagram (@chefeitanbernath) and Snapchat (eitan bernath)!



Baby Lamb Chops with Minty Chimichurri Sauce

Recipe By Eitan Bernath


    For the Minty Chimichurri Sauce:
  • 1 ½ cups mint leaves
  • 1 cup parsley leaves
  • 2 garlic cloves
  • 1 tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • Crushed red pepper, pinch
  • 4 tablespoons olive oil
    For the Baby Lamb Chops:
  • 2 baby lamb chops
  • Salt and Pepper
  • 1 garlic clove, crushed


    For the Chimichurri:
  1. In a food processor, blend the mint, parsley, and garlic.
  2. Add in the red wine vinegar, kosher salt, red pepper flakes and olive oil.
  3. Blend for another 30 seconds.
  4. Serve over top the lamb chops.
    For the Lamb:
  1. Preheat the oven on the broiler setting.
  2. Season the lamb chops with salt and pepper generously.
  3. Rub the minced garlic all over the lamb chops,
  4. Place the lamb chops on a baking sheet, about 4 inches away from the flames.
  5. Broil the lamb chops for 3-4 minutes per side, then remove from oven.
  6. Serve immediately and top with the chimichurri sauce.

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