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lamb chops with chimichurri
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One pan lamb chops with vegetables and chimichurri

These lamb chops with chimichurri capture the essence of Argentinian food without sacrificing practicality.
Course Main Course
Cuisine Argentinian
Keyword chimichurri, dairy free, gluten free, keto, lamb, lamb chops, low carb, paleo
Total Time 40 minutes
Servings 4 -5

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).