Pan-Seared Lamb Chops with Chimichurri and Peas

Pan-Seared Lamb Chops with Citrus-Herb Chimichurri

These pan-seared lamb chops pair a browned, well-rested chop with a sharp, herb-heavy sauce and sweet peas cooked in the same pan. The result is a fast dinner that feels composed without requiring a grill, a blender, or a separate vegetable pan.

The sauce is a citrus-herb chimichurri rather than a strict regional version: parsley remains the backbone, while coriander, mint, lemon, and orange zest give it a fresher profile for lamb and peas. Keep it coarse and spoonable so it stays bright against the rich meat.

Why This Recipe Works

Patting the lamb dry and giving each chop space in a hot pan creates a proper brown crust. Butter goes in only for the final minute, so it adds nutty flavour without scorching before the lamb is cooked. Resting the chops then gives their juices time to settle while the peas finish.

The chimichurri supplies acid, herbs, garlic, and olive oil, which balance lamb's richness more effectively than a heavy pan sauce. Adding it after cooking protects the fresh herbs. The orange juice lifts the peas and loosens the flavourful browned bits left in the pan.

How to Cook Lamb Chops Without Guesswork

For small loin chops around 2 cm thick, 2 to 3 minutes per side over medium-high heat usually reaches medium-rare. Thickness matters more than the clock, so an instant-read thermometer is the most reliable check: take the chops off at 55 to 57C for medium-rare or 60 to 63C for medium. Their temperature rises a little while resting.

Avoid pressing the chops as they cook. If the pan is crowded, cook in batches and add a little more oil only if the pan looks dry. A crowded pan traps steam and leaves the lamb grey rather than browned.

Peas and Serving Ideas

Frozen peas are intentional here: they are sweet, fast, and need no thawing. The peas and chimichurri give each plate colour and freshness, but add a simple starch if you want a more substantial meal. Crispy potatoes, warm couscous, or crusty bread are all useful for catching the sauce.

For another lamb dinner with a completely different flavour profile, try grilled rosemary lamb chops with courgettes and beans. It uses a lemon-yogurt finish and grill or grill-pan cooking, so it remains distinct from this quick pan-seared recipe.

Make-Ahead and Storage

The chimichurri can be made up to 2 days ahead and refrigerated in a covered container. Bring it toward room temperature and stir before serving. Cooked lamb and peas are best fresh; refrigerate leftovers within 2 hours and use within 2 days, reheating gently so the lamb does not overcook.

Common Questions

Can I use lamb rib chops instead?

Yes. Rib chops are often thinner, so begin checking them after 1 1/2 to 2 minutes per side. Keep the total weight close to 1 kg so the portions and sauce stay balanced.

Can I make the chimichurri without coriander or mint?

Yes. Replace either with extra parsley. The sauce will be closer to a parsley-led chimichurri, while still benefiting from the lemon, orange zest, and garlic.

What if I do not want heat?

Leave out the green hot sauce. The lemon and orange zest still provide enough brightness to balance the lamb.

Can I use fresh peas?

Yes. Add fresh shelled peas with 2 tablespoons of water and cook until tender before adding the orange juice. They may need a few minutes longer than frozen peas.