top of page

Lamb Rib Chops with Mint and Oregano

Updated: Jun 5

While a traditional chimichurri doesn’t incorporate mint, we feel like the brightness of Mountains to Rivers Ranch spearmint pairs seamlessly with Lance’s Farm Vittles lamb rib chops, so we’re more than willing to break from tradition a bit here. Utilizing fresh, seasonal herbs from a couple of our local farmers, this chimichurri may tempt you to go at it with a spoon, but try to save some for the meat!


From Marketplace:

  • 1 package Lance’s Lamb Rib Chops, thawed

  • Durant Extra Virgin Tuscan Olive Oil ~½ c

  • Jacobsen Kosher Sea Salt, to taste

  • 1 bunch Mountains To Rivers Ranch Spearmint 

  • 1 bunch Fawcett Creek Farm Parsley 

  • 1 bunch Fawcett Creek Farm Oregano 


Other Ingredients:

  • 2-4 cloves fresh garlic

  • ½ Jalapeño or Serrano pepper, with or without seeds

  • Fresh cracked black pepper, to taste

  • 1 lime


Mountains to River Ranch during a farm to school field trip.


Steps:

Chimichurri:

  • Pick all herbs, setting aside stems for stock or compost later

  • Peel and roughly chop garlic cloves

  • Roughly chop pepper

  • Juice lime

  • Using either a mortar and pestle or by gently pulsing a food processor, combine herbs, garlic, peppers and lime juice.

  • Continuing to grind with the mortar and pestle or pulse the food processor, add approximately ½ c olive oil and mix until combined. Don’t over process, there should still be recognizable bits of herb leaves!

  • Mix in salt and pepper to taste, and allow to sit at room temperature for approximately thirty minutes for flavors to develop before either using immediately or refrigerating in an airtight container. If refrigerating, you may wish to add a bit more olive oil on top to prevent the herbs from oxidizing.


Lance's Farm Vittles


Lamb:

  • Remove rib chops from packaging, and pat thoroughly dry

  • Heat a cast iron skillet or griddle over medium-high heat

  • Sprinkle lamb chops with salt and pepper as desired

  • Add a splash of olive oil to the preheated pan, followed by the lamb chops. Make sure to leave plenty of room between chops and don’t overcrowd your pan.

  • Cook lamb chops for 2-4 minutes on each side to desired temperature/doneness. Only flip once so each side gets a good sear!

  • Remove lamb from pan, let rest on a plate or rack for a few minutes before serving. Spoon room temperature chimichurri over the chops and enjoy!

Comments


bottom of page