Lollipop Lamb and CHIMICHURRI



  • 2 racks of lamb, cut into chops (you should get 6-7 chops per rack)
  • salt and pepper
  • 3 cloves minced garlic
  • zest of one lemon
  • 3 tablespoons dijon mustard
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons olive oil, plus more for searing


  1. In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
  2. In a large bowl or baking sheet, season lamb chops liberally with sea salt and fresh ground pepper.
  3. Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
  4. When ready to cook, heat a large saute pan over medium-high heat. When you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
  5. Remove chops to plate and let rest in tin foil for about 5 minutes.
  6. If pan starts to smoke, turn heat down. Serve as is or I make a chimichiruu to go with.


Chimichiruu recipe:


  • ½ cup packed fresh parsley leaves
  • ½ cup packed fresh cilantro leaves
  • 4 garlic cloves
  • ½ seeded and chopped jalapeño pepper
  • 2 tablespoons chopped scallion or onion
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • ¼ cup red wine vinegar
  • ¾ cup good olive oil
  • salt and pepper


  1. Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
  2. Store in sealed container in fridge for up to 2 weeks.
  3. Serve on chicken, fish and beef.



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