Picture this, tender lamb loin chops, lovingly seared to perfection. Nestled upon a bed of velvety butter bean puree. Drizzled with a vibrant chimichurri sauce. These smothered lamb chops promise to bring life to your senses and leave a lasting impression with every bite.
Smothered Lamb Chops
Picture this, tender lamb loin chops, lovingly seared to perfection. Nestled upon a bed of velvety butter bean puree. Drizzled with a vibrant chimichurri sauce. These smothered lamb chops promise to bring life to your senses and leave a lasting impression with every bite.
Servings: 4 people
Ingredients
Lamb Marinade
- 3 – 3 1/2 lbs lamb loin chops
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 1 tbsp thyme freshly chopped
- 1 tbsp mint freshly chopped
- 1 tbsp oregano freshly chopped
- 1 tsp salt
- 1 tsp black pepper
Sauce
- 1 1/2 cups water
- 1/2 cup onion diced
- 1/2 cup bell peppers diced
- 1/4 cup tomato paste
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cube chicken boullion
Chimichurri
- 1/4 cup parsley freshly chopped
- 1/4 cup oregano freshly chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tbsp shallots minced
- 1 tbsp garlic minced
- 1 tbsp lemon juice
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
Butter Bean Puree
- 2 14 oz cans butter beans drained
- 1 cup of water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp smoked paprika
Instructions
Lamb Marinade
- Add all ingredients listed under “Lamb Marinade” to a bowl and mix thoroughly until the lamb loin chops are covered. Set aside to marinate for 30 minutes to 24 hours.
Chimichurri
- Add all ingredients listed under “chimichurri” to a bowl and mix until combined and set aside.
Butter Bean Puree
- In a pan over medium heat add all ingredients listed under “Butter Beat Puree” and allow to come to a boil. Once thickened, removed from heat and blend until smooth. Add additional water to loosen if the puree is too thick at first.
Assemble
- In a pan over medium heat, add olive oil and sear the marinated lamb loin chops on all sides until browned. About 2-3 minutes per side.
- Once browned, removed meat from pan and set aside.
Sauce
- In the same pan, add the diced onions and bell peppers and sauté until the edges start to brown. Season with salt and black pepper.
- Once browned, add tomato paste and all to cook until the paste turns a deep red. About 3-4 minutes.
- Then add water and chicken bouillon. Allow the sauce to reduce and cook for 5-6 minutes.
- Once the sauce starts reducing, returned the browned lamb loin chops to the pan.
- Cover and allow the sauce to continue to thicken. Cook for an additional 10 minutes. 10 minutes will get you to a medium well cook on the lamb loin chops.
Plate
- Once cooked to preferred doneness, lay down a nice bed of the butter bean puree. Followed by a few piece of lamb and a nice drizzle of chimichurri over the top.
- Enjoy!
