Chimichurri Lamb Chop Dinner

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Last Updated on November 19, 2019 by bennrobin

Chimichurri Lamb Chop Dinner

Chimichurri Lamb Dinner with Grilled Shishito Peppers and Wild Rice Pilaf is a gourmet style dinner that comes together easily for a weeknight meal.

Chimichurri Lamb Dinner with Shishito Peppers and Wild Rice Pilaf

Chimichurri is an Argentinian Garlic & Parsley sauce that is full of so much flavor. It is so easy to put together – just whiz a few ingredients in the food processor. Check out the recipe here!

CHimichurri LR 1

Chimichurri is such a versatile condiment. In this recipe, I use it as both a marinade and an accompanying sauce and is perfect to quickly flavor up Grilled Lamb Chops. Keep some Chimichurri in the fridge at all times and you will never be at a loss as to how to get dinner on the table quickly.

Today I am giving you a complete dinner to prepare for your family on any day of the week and it comes together quickly and easily. s

Chimi Lamb LR 2

Dinner Menu

Chimi Lamb LR 1

Here are some other side dishes you might like to have to accompany your lamb chops so it’s not Lamb Chops and Wild Rice Pilaf every week!

Chimichurri Lamb Dinner with Wild Rice Pilaf and Shishito Peppers
Chimichurri Lamb Dinner with Wild Rice Pilaf and Shishito Peppers
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Chimichurri Lamb Chop Dinner

Chimichurri Lamb Dinner comes together easily and quickly for a weeknight dinner with Wild Rice Pilaf and blistered shishito peppers.
Prep Time30 mins
Cook Time15 mins
Course: Lamb
Cuisine: Continental
Calories: 1138kcal

Ingredients

  • 4 lamb chops about 2 ½ lbs
  • Salt and pepper to taste
  • ½ cup chimichurri
  • 1 lb. shishito peppers

Instructions

  • Season lamb well with salt and pepper.
  • Add chimichurri and coat the lamb well on all sides with the chimichurri.
  • Cover and place in the refrigerator to marinate for at least 30 minutes, however, overnight is best.
  • Brush a grill pan with olive oil and heat well.
  • Add lamb chops and grill on both sides, to desired doneness.
  • Garnish with more chimichurri, as desired.
  • In the same grill pan, add the shishito peppers.
  • Grill them on both sides for a few minutes until they become blistered.
  • Sprinkle with salt and pepper as desired.
  • Serve with Wild Rice Pilaf

Notes

Be sure to grill the lamb chops first before the shishito peppers so that you get the awesome caramelization flavor on the peppers.

Nutrition

Serving: 1g | Calories: 1138kcal | Protein: 167g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 514mg | Sodium: 399mg | Potassium: 2142mg | Calcium: 79mg | Iron: 15mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
READ  Summer Fruit Gazpacho

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Lesli Schwartz

    I’m sure this chimichurri sauce would go well on just about everything! Even eggs! I need to make lamb more often. Looks so delicious!

  2. Michelle

    This recipe makes me want to run out and buy lamb chops right away! The chimichurri sauce pairs deliciously with the lamb. I love all these flavors. Wonderful recipe.

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