Pan-Seared Lamb Chops with Native Herb Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops pan-seared to a perfect medium rare, served with a vibrant chimichurri made from fresh native herbs for an earthy finish. This mediterranean-inspired thai ready in about 25 minutes pairs lamb chops, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 8 lamb chops and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add lamb chops and sear for 3-4 minutes on each side for medium-rare, or until internal temperature reaches 135°F. Remove from heat and let rest.
  3. Step 3: In a bowl, combine 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp chopped fresh oregano, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp lemon juice, 1/4 tsp red pepper flakes, and 1 tbsp olive oil. Stir well to create a chimichurri sauce.
  4. Step 4: Spoon the chimichurri generously over the rested lamb chops before serving.

Frequently asked questions

How long does Pan-Seared Lamb Chops with Native Herb Chimichurri take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Lamb Chops with Native Herb Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb chops from drying out.

Can I substitute ingredients in Pan-Seared Lamb Chops with Native Herb Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Lamb Chops with Native Herb Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Lamb Chops with Native Herb Chimichurri?

Mediterranean thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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