These little lamb chops are incredibly easy to cook but always seem so fancy, especially when dressed up with a vibrant herb sauce. Whether served for a holiday feast or mid-week meal, you’re in for a real treat when you serve lamb rib chops with parsley and mint sauce.
Lamb rib chops are tender morsels that only need a few minutes over a flame to crisp up before they’re done. Sear the chops in a cast iron pan, or on a grill, or under a broiler. They just might be one of the easiest cuts of lamb to cook and the meat is reliably juicy and flavorful.
There’s no need to worry about a marinade. The herb sauce is so fresh and lively that it provides all the extra flavor the delicate chops need. Take time to finely chop and mix the sauce by hand. The chunky texture and fresh flavor taste better that way, instead of being whirred up in a blender.
Don’t bother serving knives; the best way get all the tender meat and crispy fat off the bone (even at a fancy party) is to eat with your hands and gnaw away.
Servings: Three to four. Plan for at least two chops, probably more, per person.
Time in the Kitchen: Thirty minutes
- 8 lamb rib chops
- 2 tablespoons coconut oil (30 ml)
- 4 garlic cloves, finely chopped
- 1 cup finely chopped fresh parsley (250 ml)
- 1/3 cup finely chopped fresh mint leaves (75 ml)
- 4 oil-packed anchovies, drained and very finely chopped
- Zest from one lemon
- 1/2 cup olive oil (125 ml)
- Salt and pepper to taste
Combine the coconut oil and garlic, and rub into the lamb chops. Note that adding the garlic ahead of time means it will cook with the lamb and become really browned. If you’re worried about the garlic burning, then only rub the meat down with oil and then add the garlic to the pan during the last two minutes of cooking the chops.
Lightly salt and pepper the meat. Set aside.
In a medium bowl use a fork to mix together the parsley, mint, anchovies and lemon zest. Drizzle in the olive oil, mixing and mashing the sauce with a fork. Set aside.
Heat a cast iron pan over medium-high heat. The pan should be hot but not smoking when you add the chops, four at a time. Cook for about six to eight minutes total, flipping midway through. The outside of the lamb should be nicely browned and crispy. The middle should be rare to medium-rare.
Cook the second batch of chops. Serve with the sauce.
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