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Lamb Chops With Arugula Chimichurri

This is a big hit in our family and subsequently was a Father’s Day dinner on more than one occasion, inspired in part by Bistecca alla Fiorentina which is a story for another day.

This dish is best served with a nice helping of creamy mashed potatoes. And, of course, some crusty Italian bread.


  • 2 cups arugula
  • 1 cup fresh parsley
  • 1 large garlic clove – minced
  • ½ cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbs ground cummin
  • 12 thick rib lamb shops
  • 2 tbs salt and freshly ground black pepper


Chimichurri Sauce

  1. In a food processor, combine arugula, parsley and garlic.
  2. Pulse to combine, slowly adding the olive oil.
  3. Pour into a small serving bowl, drizzle in the vinegar and cumin, stir very well and set aside.
  4. Season the lamb chops by spreading a little olive oil on each chop and then sprinkling with salt, pepper and garlic powder.
  5. Massage this well into the chops and set aside to rest.
  6. Broil or grill, as you desire, until the chops are medium rare, put on a platter to rest for a minute or two to retain their juices and then top with the chimichurri just before serving.

Note: Arugula is also known as rucola or rocket.

Buon Mangiata!

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