I hope you like lamb, because I loooove and adore lamb. Lamb chops are not so gamey, so if you are not use to lamb- chops are a good way to go. And if you are just not into lamb at all, substitute any type of meat you like- ribs, steak, chicken or fish-it all works with this recipe! Lamb chops and the chimichurri sauce are quite simple to prepare and inexpensive, but incredibly special and delicious .
The chimichurri sauce is bursting with flavors and can be used as a salad dressing, drizzled over tomatoes or topped on fish, chicken or steak. Making extra and storing the rest in the fridge is a good way to go.
This chimichurri sauce was inspired by lemons&anchovies.com which is an amazing and fascinating food blog that you will have to check out! I changed the sauce a little because I can’t handle raw garlic and I love my lemon, but either way is suburb! All of her recipes and pictures are mouth watering good!
Wild rice is nutritious, nutty and aromatic. Paired with leeks and garlic, it is rustic, and makes a beautiful addition to any dish. I love the way the rice splits and curls. For some reason my son thought it was ‘dinosaur rice’ and this made him want to eat his whole plate’s serving! Kids minds are so fun and facinating… Dinner was good tonight!
This is one of those meals that will get you praises for the rest of the night! ‘Riggin’s’ was rolling with moans and groans- Mission accomplished… and no one needs to know how easy it was!
For Garlic & Leek Wild Rice
Bring 6 cups water to a boil. Add 1 tsp. salt and 1 cup wild rice. Bring back to a boil before reducing heat to maintain a low boil. Cook until rice is tender, about 50-65 minutes (I cooked mine for 60 minutes). Drain excess water or lift out of water. Boiled wild rice tends to have tender, but intact kernels. It is easy to make it just takes a little longer than normal rice! It is worth the wait…
While wild rice is simmering saute in a little olive oil- 1/2 cup leeks (4 minutes) and then add 1-2 teaspoons of garlic (3-5 more minutes) on medium heat. Add garlic and shallots, salt and pepper to wild rice once it is done! The chimichurri sauce tastes good on the rice as well!
Chimichurri Sauce. See Recipe Below…or click!
Medium Rare…. just the way it should be! This photo was taken by my sweet ‘Riggins’
- 6 lamb chops
- 2 Tablespoons chopped rosemary or 1 teaspoon of dry rosemary
- 1 cup fresh Italian parsley
- ½ cup sprigs of fresh mint
- 4 cloves garlic, minced and sauted
- 1 teaspoon crushed red pepper
- 4 tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
- ½ cup olive oil
- juice of one lemon (1/4 cup)
- salt and pepper to taste
- if you have montreal steak seasoning use 1 teaspoon.
- To prepare the chimichurri sauce first saute minced garlic in a little bit of olive oil (3 minutes on med. heat).
- Next combine the parsley, oregano, mint and sauted garlic and process in a food processor until just roughly chopped. Don’t over do it or it will turn into a puree.
- Add in the crushed red peppers, lemon juice and add the vinegar. Season with salt and pepper to taste and Motreal Steak seasoning if using (optional).
- Stir in the olive oil and let sit so flavors can infuse.
- To prepare the lamb, season with salt, pepper and Montreal Steak Seasoning.
- Have at room temperature before cooking.
- If you have a grill- Preheat your grill to 400 degrees. If lamb chops are small, sear each side for only 1 – 1½ minutes to leave the inside rare to medium-rare.
- If sauteing in a pan (pre-heat with olive oil and cook for 2-3 minutes on each side to leave inside medium rare. Some of my lamb chops were big so I did a full three minutes on each side.
- Let sit for 5-10 minutes before slicing in to give the meat a chance to restore it’s juices!
- Serve with Chimichurri sauce and wild rice, if you wish.
- Enjoy the burst of flavors you are about to encounter!
- For Garlic Leek Wild Rice
- While wild rice is simmering, saute in a little olive oil- ½ cup leeks (5 minutes) and then add 1-2 teaspoons of garlic (3-4 more minutes) on medium heat.
- Salt and Pepper and add to wild rice once it is done! Season to taste! The chimichurri sauce tastes good on the rice as well!