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Pan Seared Lamb Chops with Mint Chimichurri

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Jalapeño Relish, Pan Seared Lamb Chops with Jalapeno Mojito Mint Chimichurri consists of mint, Italian parsley, lime, spiced rum, lamb, tomato, bell pepper, cucumber, onion, quinoa, panella cheese, and red wine vinegar.
Made with:

What You'll Need

Amount Ingredients
2 cups Fresh Mint Leaves (Picked & Washed)
2 cups Italian Parsley (Picked & Washed)
1 cup Custom Culinary® Gold Label Jalapeño Relish
1 each Juice of 1 Lime
2 tb Spiced Rum
1-1/2 oz. Extra Virgin Olive Oil
2 ts Maldon Salt
1 rack Lamb Rack (cut into chops)
6 cups Vegetable Quinoa Salad, SUBRECIPE
1 cup Beefsteak Tomato (Roughly Chopped)
1 cup Green Bell Pepper
1 cup English Cucumber
1/2 cup Red Onion (Large Dice)
1-1/2 cup Prepared Toasted Quinoa
2 oz. Panella Cheese (crumbled)
2 oz. Olive Oil
1 oz. Red Wine Vinegar
1 each Juice of 1 Lime

  1. Vegetable Quinoa Salad, SUBRECIPE: Combine all vegetables and dress upon service.
  2. Combine mint, parsley, jalapeño relish, lime juice and rum in a food processor and pulse until completely smooth.
  3. Continue blending while drizzling in the extra virgin olive oil and salt.
  4. Refrigerate for service.
  5. Prepare Vegetable Quinoa Salad and refrigerate for service.
  6. Season chops with a garlic, salt and pepper.
  7. Sear in hot pan until well caramelized.
  8. Finish in hot oven until chops are medium rare.
  9. To plate, place 1.5 cups of salad on plate.
  10. Arrange 2-3 chops atop the salad depending on size.