Lamb Recipes
Lamb, made simple at home — chops with chimichurri, smoked rack of lamb, lamb gyros, braised shanks with garlic mash — for weeknights and Sunday dinners alike.
★ dinner
dinnerLamb chops with chimichurri
This recipe combines a holiday favorite with a punch of flavor!
Jordan HIngredients
- 8 chops Lamb chops
- 1 tsp Salt
- 1 tsp Pepper
- 1/4 cup Mint
- 1/2 cup Cilantro
- 1/4 cup Olive oil
- 2 tbsp Lime juice
- 1 tsp Red pepper flakes
- 2 tbsp Red wine vinegar
Instructions
- 1In a food processor or a mortar and pestle combine all ingredients except for the lamb and blend together well. This will make your chimichurri.
- 2Take half of your chimichurri mixture and the lamb chops and place inside a ziplock bag to marinate for up to 24 hours. Mix together well
- 3After the lamb chops have marinaded remove them from the plastic bag and season on both sides with salt and pepper
- 4Place the lamb chops on your smoker on indirect heat and smoke at 250 degrees over pecan wood for 30 minutes or until the internal temperature has reached 115 degrees internal
- 5Sear the lamb chops over high heat for a few minutes on each side until the internal temperature reaches 135 degrees.
- 6Let the lamb rest for 5 minutes and drizzle on the remaining chimichurri and serve with your favorite sides! I like a tomato and cucumber salad and some mashed potatoes.
- 7Enjoy!!
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Open in Pepper →Lamb Belongs On A Weeknight Table
Lamb has a reputation for being fussy, but a couple of chops in a hot skillet cook faster than chicken and taste like you tried much harder than you did. The trick is salt, heat, and knowing when to pull it off.
Cooks on Pepper reach for these when they want dinner to feel like an occasion without a long grocery list — a Friday night, a birthday, or the night company shows up and the freezer has lamb chops in it.
Every recipe here is one somebody actually made and saved: lamb chops with chimichurri, smoked rack of lamb, tender honey jerk lamb chops, lamb gyros, Chinese style lamb skewers, green onion lamb stir-fry, lamb stew noodles, and braised lamb shank with roasted garlic mash.
Quick Tips
- 1
Salt the chops early
Season lamb chops with salt and pepper at least 40 minutes before cooking, or the night before, so it works past the surface.
- 2
Let it come to room temp
Pull a rack of lamb out of the fridge 30 to 45 minutes ahead so the center cooks evenly instead of staying cold and raw.
- 3
Use a thermometer
Pull lamb at 130°F for medium-rare; it climbs another 5 degrees while it rests, so going by the clock alone usually overshoots.
- 4
Rest before slicing
Give a rack or shank 10 minutes under loose foil before you cut, or the juices run out onto the board instead of staying in the meat.
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