Lamb Chops with Cilantro Chimichurri

MAKES 2 GENEROUS SERVINGS

Craving a date night but don’t want to deal with the noise and flickering candles? This is the recipe for you. Sometimes people are intimidated by lamb chops, but in my opinion they’re much easier to cook than steak. Seared for just a few minutes on each side, they quickly lead to a gorgeous meal on the table. The chimichurri sauce also works well on seafood, chicken, or steak. This is wonderful with simple roasted potatoes and Garlic Spinach & Tomatoes (page 180).

LAMB CHOPS

1 rack of lamb or about 2–3 lamb chops per person, depending on size, cut into individual chops

Kosher salt and freshly ground black pepper

2–3 tablespoons olive oil

CILANTRO CHIMICHURRI

1 cup fresh Italian parsley leaves

½ cup fresh cilantro leaves

1 very small shallot

½ clove garlic (add more if you want garlic breath for days)

1 teaspoon dried oregano

1 teaspoon crushed red pepper flakes

½ teaspoon kosher salt

¹⁄₃ cup extra-virgin olive oil

1½ tablespoons distilled white vinegar

Pull the lamb chops out of the fridge about 30 minutes before you start cooking.

Meanwhile, make the Cilantro Chimichurri. In a food processor, place the parsley, cilantro, shallot, garlic, oregano, red pepper flakes, salt, ¹⁄₃ cup olive oil, and vinegar. Pulse until fully combined, scraping down the sides as needed. Set aside to let the flavors meld.

Sprinkle the lamb chops with salt and black pepper. Heat 2 to 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add the individual lamb chops and sear for 2 to 3 minutes on the first side, until nicely browned. This works best if you just leave it and don’t check it until the time is up. Then flip and sear another 2 minutes on the next side for medium-rare. Remove the chops from the pan and cover them with foil. Allow to rest for 10 minutes.

Serve warm with Cilantro Chimichurri on top or on the side.