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Seared Lamb Chops, Sautéed Zucchini, Cherry Tomatoes, and Chimichurri Gluten-Free Recipe

Servings 2
Author Eric Lundy

Ingredients

  • 1 cup loosely packed fresh Italian parsley
  • 1/2 cup loosely packed fresh mint
  • 1 clove garlic crushed and halved
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil divided
  • 1 teaspoon apple cider vinegar
  • Kosher salt and freshly ground pepper
  • 4 (4- to 5-ounce, 1-inch-thick) loin lamb chops
  • 3/4 pound zucchini cut lengthwise into quarters and crosswise into 3/4-inch-thick chunks
  • 1/2 pint grape tomatoes

Instructions

  1. In a blender, puree the parsley, mint, half of the garlic, and the 1/4 cup olive oil until smooth and pourable, adding a bit of water if needed. Stir in the vinegar, 1/4 teaspoon salt, and pepper to taste. Set the chimichurri aside.
  2. Generously season the lamb with salt and pepper. In a large skillet over medium-high heat, warm the remaining 1 tablespoon olive oil until hot but not smoking. Cook the lamb until medium-rare, 3 to 4 minutes per side or until a meat thermometer inserted into the meat reads 125°F. Using tongs, sear and brown the fatty edge of each chop by holding it to the pan for 1 to 2 minutes. Transfer the meat to a platter and cover loosely with aluminum foil.
  3. Reserve 1 teaspoon of the juices in the skillet and heat over medium-high heat. Add the zucchini, the remaining garlic, 1/4 teaspoon salt, and a few grindings of pepper. Cook, stirring frequently, for 3 to 4 minutes. Add the tomatoes and cook, stirring frequently, until the tomatoes begin to soften, 6 to 8 minutes. Mix in 1 tablespoon of the chimichurri and transfer to the platter with the lamb. Drizzle the remaining chimichurri over the lamb and serve.