Pan-Seared & Oven-Roasted Lamb Loin Chops With Butter-Herb Asparagus & Chimichurri Sauce
Prep & Cook Time: 40 minutes • Yields: 2 servings
Ingredients:
Lamb:
1 pkg. Fossil Farms' Lamb Loin Chops, 4 ea. 1 lb. avg.
Kosher salt & black pepper
1 tbsp. olive oil
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
1 tbsp. unsalted butter
Butter-Herb Asparagus:
1 bunch of asparagus, trimmed
1 tbsp. unsalted butter
Salt & pepper to taste
Zest of ½ lemon (optional)
Chimichurri:
1 cup fresh parsley, chopped
½ cup fresh cilantro (optional)
3 cloves of garlic
1 tbsp. fresh oregano
½ tsp. red pepper flakes
¼ cup red wine vinegar
¼ cup olive oil
Salt & pepper to taste
Equipment:
Stove & Oven
Measuring cups and spoons
Cutting board and chef's knife
Small mixing bowl
Food processor or blender
Cast iron skillet
Tongs
Sheet pan
Spatula
Aluminum foil
Method:
Make the Chimichurri:
1. In a food processor or blender, combine parsley, cilantro, garlic, oregano, and red pepper flakes.
2. Pulse until finely chopped. Add red wine vinegar and olive oil. Blend just until combined.
3. Season with salt and pepper. Set aside to let the flavors develop.
Prep the Lamb Loin Chops:
4. Preheat oven to 400°F.
5. Pat Lamb chops dry with paper towels, then generously season both sides with salt and pepper.
6. Let sit at room temperature for 10–15 minutes while the oven preheats.
Sear the Lamb:
7. Heat olive oil in a cast-iron skillet over medium-high heat. Add lamb chops and sear for 2–3 minutes on each side until golden-brown.
8. Add garlic, rosemary (or thyme), and butter. Tilt the pan and spoon melted butter over the chops.
Finish in the Oven:
9. Transfer skillet to preheated oven. Roast for 5–7 minutes for medium-rare, or longer for desired doneness.
10. Remove from oven, tent with foil, and let rest for 5 minutes.
Cook the Asparagus:
11. In a skillet over medium heat, melt butter with olive oil, then add the asparagus and sauté for 5–7 minutes until tender with slight char.
12. Season with salt, pepper, and lemon zest if desired.
Plate & Serve:
13. Arrange lamb chops on a plate, and spoon chimichurri generously over the top.
14. Serve alongside butter-herb asparagus and optional charred lemon halves for extra brightness. Enjoy!