Lamb Chops with Chimichurri Sauce

I don't know if it's because of the Easter weekend, or because I've been seeing lamb chops all over the grocery store, but I got the urge to make lamb chops. Chimichurri sauce was put together with the green peppercorn dressing I made earlier as a base, adding plenty of fresh herbs. Drizzle plenty of chimichurri sauce over the lamb chops and serve with pea salad. It's a delicious meal that screams spring!

Tangy, minty and garlicky chimichurri sauce found a perfect match.

Lamb Chops with Chimichurri Sauce

2 lamb shoulder chops
Sprinkles steak rub, your choice
Salt, adjust to taste
Extra black pepper and white pepper
1 Tbsp olive oil for sautéing
1 Tbsp butter for sautéing

Coat the chops with steak rub and lots of peppers. Melt butter in olive oil and sear them until brown. Flip the chops and put the skillet into the 350 degree oven for 15 minutes.

Chimichurri Sauce:
3 Tbsp green peppercorn dressing, recipe here
2 cloves garlic
2 Tbsp parsley
2 Tbsp mint
2 Tbsp cilantro
1 Tbsp white wine
Salt and pepper to taste

Use the dressing you have and transform it into chimichurri sauce

Chimichurri sauce. It goes with any meat or fish.

Combine all of the ingredients for the sauce in food processor and pulse until desired consistency. If you like a thicker sauce, add more olive oil. If you like thinner consistency, add some white wine or water. It's all up to you. 

Brown on one side in olive oil and butter, about 6 minutes.

Stick it in the oven for 15 minutes @ 350 degrees to heat through.

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