Mint Chimichurri Lamb Chops (Paleo, Whole30, Keto, AIP)
Pan fried or grilled mint chimichurri lamb chops are incredibly flavorful, tender, and delicious! This Whole30 and keto meal is great any time of the year, and even fancy enough for the holidays.
Servings: 4 servings
- 8 lamb rib chops separated
- 1 tbsp avocado oil or your favorite cooking oil
- 1 tbsp extra virgin olive oil
- Juice and zest of 1 lemon
- 4 garlic cloves minced
- 1 tsp sea salt
- 1/4 tsp ground black pepper omit for AIP
If not done already, separate the lamb into individual sections with a sharp knife. Place in a resealable bag.
Whisk together all ingredients for the marinade and pour over the lamb. Seal the bag and massage the marinade into the lamb to coat evenly. Place in the fridge for 2 hours to overnight.
Remove the lamb from the fridge 30 minutes before cooking.
While the lamb is coming to room temperature, make the chimichurri sauce: Place all its ingredients in a food processor and pulse until finely chopped. You can also finely chop the herbs and garlic by hand and mix together. Set aside at room temperature.
Heat a skillet over medium high heat and add avocado oil. If grilling, heat over medium high heat and grease the grates.
Pan fry the lamb for 3-4 minutes on each side for medium rare (130 degrees internal temperature).
Remove from heat and rest for 5 minutes.
Serve, drizzled with mint chimichurri sauce.
Serving: 1serving - makes 4 | Calories: 543kcal | Carbohydrates: 2g | Protein: 46g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 896mg | Potassium: 660mg | Fiber: 1g | Sugar: 1g | Vitamin A: 599IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 4mg