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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. 

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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.
Cook Time20 minutes
Marinate Time30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: lamb chops
Servings: 4 people
Author: kingcooks

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!

Video