HEALTHY EASTER: Grilled Lamb Chops with Anchovy-Walnut Chimichurri

From Eating Well

All ingredients are organic

8 servings

Lamb chops are a fantastic option for this quick dinner recipe because they cook quickly and taste so good. Look for racks with about 8 chops each that have been frenched, which means the meat has been cut away from the tips, exposing the bone. Your butcher will do this for you if you ask. 

  • INGREDIENTS
  • Lamb
  • 2 racks of lamb (about 1¼ pounds each), frenched
  • ¾ teaspoon sea salt
     
  • ¾ teaspoon ground pepper
  • 2 teaspoons lemon zest
  • ¼ cup extra-virgin olive oil
  •  
  • Chimichurri
  • ⅓ cup extra-virgin olive oil
  • ¼ cup fresh mint
  • ¼ cup fresh parsley
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • 2 oil-packed anchovy fillets
  • 1 small clove garlic
  • ¼ cup Niçoise olives, pitted and coarsely chopped
  • ¼ cup coarsely chopped walnuts
     
  • ½ teaspoon crushed red pepper

Preparation

  •  

  • Prep

  • Ready In

Preheat grill to high.

To marinate lamb: Cut lamb between each bone into individual chops. Place on a rimmed baking sheet and season both sides with salt, pepper and lemon zest. Drizzle with ¼ cup oil. Let stand while you make the chimichurri.

To prepare chimichurri: Pulse oil, mint, parsley, lemon zest, lemon juice, anchovies and garlic in a food processor until it has a coarse, rustic texture. Transfer to a bowl. Stir in olives, walnuts and crushed red pepper.

To grill lamb: Grill the lamb chops 2 to 3 minutes per side for medium rare. Serve immediately with the chimichurri.

Nutrition information

  • Serving size: 2 chops & 1½ Tbsp. chimichurri each
  • Per serving: 284 calories; 23 g fat(4 g sat); 1 g fiber; 2 g carbohydrates; 17 g protein; 24 mcg folate; 52 mg cholesterol; 0 g sugars; 0 g added sugars; 325 IU vitamin A; 7 mg vitamin C; 29 mg calcium; 2 mg iron; 334 mg sodium; 264 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2½ lean meat, 3½ fat