
Recipe: One pan lamb chops with vegetables and chimichurri
Lamb and chimichurri are common items in Argentinian menus. Although they do a lot of asado (BBQ), lamb is more often eaten slow-cooked by open fire. I wanted this recipe to capture the essence of Argentinian food without sacrificing practicality. These lamb chops with chimichurri can be easily made on a weeknight with ingredients that are easy to get.
Following the “meat and 3 veg” tradition, I used romanesco, carrots and kale for this recipe. Feel free to use whatever vegetables you have handy that are suitable for roasting, for example: cauliflower, broccoli, pumpkin, potatoes, sweet potatoes, onions, Brussel sprouts, celeriac, parsnips, swedes, turnips, green beans, radishes, etc.
One additional note: the chimichurri recipe will make more than enough, keep the leftover sauce in a glass jar in the fridge and use it later. Besides meat, you can drizzle it on baked potatoes, bread, salads, etc.

One pan lamb chops with vegetables and chimichurri
Equipment
- oven
Ingredients
Chops and veggies
- 1 kg lamb chops loin or chump
- 2 small-medium heads of romanesco cauliflower or broccoli
- 5-6 medium carrots
- 1 small bunch of kale or other dark leafy green
Chimichurri
- 1/2 cup extra virgin olive oil
- 1/8 red capsicum minced
- 1 small garlic clove minced
- 1 tbsp minced fresh parsley leaves
- 1 tbsp minced fresh rosemary leaves
- 1 tbsp minced fresh thyme leaves
- 1/2 tbsp red wine vinegar
- 1/2 tsp chilli flakes
- 1/8-1/4 tsp sea salt
Instructions
- Prepare the chimichurri by mixing all ingredients. Let it sit at room temperature for flavours to marry.
- Preheat oven to 220°C (200°C fan-forced).
- Chop vegetables in large chunks and place in a roasting pan (you can line it with baking paper for easier clean-up). Season lamb chops with salt and pepper on both sides and place them on top of the vegetables.
- Roast for 20-30, flipping the chops midway through.
- Serve purist-style (vegetables with chops and sauce on the side) or rebel-style (vegetables with chops on top, drizzled with sauce).
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