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