Spring Lamb Chops with Mint Chimichurri, Potato Leek Purée & Smoky Roasted Radishes is a mouthful to say and to enjoy. We recommend taking a visit to your local butcher to look for farm-raised lamb chops that keep their juiciness throughout cooking. Then, take a trip to your farmer’s market to shop fresh potatoes and leeks, and radishes, as well as other herbs and produce. From there, the rest is simple!
Why Does Chimichurri Go So Well with Meat Like Lamb?
You may be wondering why you always see the green sauce of chimichurri dripping along various meats. The fresh herbs like parsley and oregano help brighten the dish of your choice. Plus, the acidity from the vinegar cuts through any fattiness so your bite is equally tangy and juicy. Because chimichurri is a refreshing topping, it perfectly pairs with the smoky char of grilled meats, milding out the smokiness. Hence why it works so well with our Spring Lamb Chops.
Spring Lamb Chops
Description
Between the mint chimichurri, fresh veggies, and perfect pork chops, this meal a winner any night of the week.
Ingredients
For the mint chimichurri:
- 1 bunch parsley
- 1 bunch mint
- 1/2 cup olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tsp red wine vinegar
- 1 tsp red pepper flakes
- 1 lemon, juiced
- 1 tsp dried oregano
- Salt and pepper to taste
For the lamb:
- 1 tbsp avocado oil (or any oil with a high smoke point)
- 1 rack (8 pieces) lamb chops
- Salt and pepper to taste
For the radishes:
- 1 lb radishes
- 2 tbsp olive oil
- 1 tsp smoked sea salt
For the potato and leek purée:
- 2 leeks, trimmed, cleaned, and cut into 1-inch pieces
- 1 lb potatoes, peeled, washed, and quartered
- 2 tbsp butter
- 1/2 cup whole milk
- Salt to taste
Instructions
For the mint chimichurri:
- In a food processor, add parsley, mint, and olive oil.
- Pulse until the herbs are small but not quite the texture of a pesto.
- Place into a bowl. Add chopped shallot, garlic, vinegar, pepper flakes, lemon juice, oregano, salt, and pepper. Set aside.
For the lamb:
- Heat a large cast-iron skillet over high heat. Add oil and heat. Pat dry each chop with a paper towel. This will help the meat to brown. Season each lamp chop with salt and pepper.
- Add to the skillet and sear on both sides until golden brown, around 3 minutes per side. The internal temperature for a medium chop is 125 degrees. Let meat rest for 5 minutes before serving.
- Serve with chimichurri on the side as a dipping sauce or drizzle over meat before serving.
For the radishes:
- Toss radishes in oil and sprinkle with smoked salt.
- Roast at 400 degrees for 10 minutes until the radish tops are charred and the radishes brown.
For the potato and leek purée:
- Boil the potatoes and leeks until tender, about 30 minutes.
- Once done, remove potatoes, push through a ricer, and set aside.
- Take the leeks and pulse through a food processor until puréed.
- In a saucepan, melt butter and sauté the riced potatoes. Add milk, stirring until the potatoes reach a creamy consistency. Add leeks, and some reserved potato water to make a smooth mixture. Serve with the lamb chops and smoky roasted radishes.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
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