Lamb Steak with Honey-Mint Chimichurri

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Originally Posted On: https://www.goodcook.com/recipes/lamb-steak-with-honey-mint-chimichurri

Cook up a pan of succulent Lamb Steaks with Honey-Mint Chimichurri for a fresh and flavorful spring meal. Juicy seared lamb chops get dressed with a bright and vibrant honey mint chimichurri sauce, perfect for an extra special weekend meal or Easter dinner. This tasty meal comes together quickly and easily for an impressive dinner without much fuss.

Cooking lamb might sound intimidating, but trust us, it’s not! You’ll need a GoodCook Cast Iron Pan to sear the outside of the steaks while keeping the inside tender and juicy. The GoodCook Cast Iron Skillet comes pre-seasoned and ready to use, and it works so well for cooking lamb steaks and more!

Chimichurri is a richly flavored Argentinian herb sauce that brightens grilled meat with a fresh, zesty blend of herbs and spices – a lighter, Argentinian version of pesto. The quickest way to chop the mint and parsley for this recipe is with the GoodCook Herb Mincer. It features five sharp blades that chops herbs in seconds. Roll to mince, then scrape & scoop the herbs to transfer – and voila, your mint and parsley are chopped and ready to add flavor!

To get started on this tasty lamb dinner, grab your GoodCook Cast Iron Skillet and a GoodCook Basting Brush, and you’re ready to cook!

1. Remove the lamb chops from the refrigerator 30 minutes before cooking.
2. Combine the pepper, garlic powder, salt, cumin, coriander, and cayenne in a small bowl. Rub the spice mixture on both sides of the lamb chops or use a GoodCook Basing Brush to coat the lamb.
3. Heat a GoodCook Cast Iron Pan on medium-high heat, adding oil to pan. Once hot, place the lamb chops in the pan and sear for 3-4 minutes. Turn the steaks and sear on the other side for 3-4 minutes.
4. Turn the heat to low and add butter and garlic to the pan. Continue to cook, swirling the pan every minute or so, until the center of the steaks reaches your desired doneness (see how to check for doneness section for internal temperature)
5. Remove the steaks from the heat and allow them to sit for 5-10 minutes while preparing the chimichurri.
6. To prepare the chimichurri, use the GoodCook Herb Mincer to chop the parsley and mint finely. Transfer to a medium bowl. Add the remaining ingredients, stirring well. Drizzle over the lamb chops to serve.

The GoodCook Digital Thermometer is easy to use – unfold the thermometer to turn it on. Insert the tip in the thickest area of the lamb chop to check for doneness. In just 3 seconds, you’ll have an accurate reading. The GoodCook Digital Thermometer is washable and is NSF certified for accuracy. It also quickly and easily switches from °F to °C. Here are the internal temperature levels for cooked lamb:

• Rare: 120-125º F
• Medium-rare: 125-130º F
• Medium: 130-135º F
• Medium-well: 135-140º F
• Well-done: 140-150º F

• Green beans
• Asparagus (roasted or grilled)
• Potatoes (roasted, scalloped, or mashed)
• Cauliflower (roasted or mashed)

With the GoodCook line of cookware and kitchen accessories, it’s easy to get this impressive meal on the table. The quickest way to whip up the tangy, herb-packed sauce is with a GoodCook Herb Mincer. It’s the easiest way to prep herbs for any recipe. Sear and cook the lamb steaks in a GoodCook Cast Iron skillet, with a non-stick surface and even heating, for the tastiest meal! Are you ready to get cooking?

Happy Lamb Steak With Honey-Mint Chimichurri making! If you try this recipe at home, we’d love to see a photo! Snap a picture and upload it to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

• Serves:6-8
• Difficulty:Medium
• Prep:20 minutes
• Type:Main Dishes
• Total time:1 hour

Print recipeIngredients

• 2 teaspoons sea salt
• 1 teaspoon fresh ground black pepper
• 1 Tbsp garlic powder
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 8 lamb chops, about 5 oz each
• 2 Tbsp olive oil
• 4 Tbsp butter
• 2 cloves garlic, finely chopped

• 1 cup Italian parsley
• 1 cups fresh mint leaves
• 2 garlic cloves
• ¼ cup honey
• ½ cup champagne vinegar
• 1 cup extra virgin olive oil
• Salt and black pepper to taste
• 2-3 Tbsp water (as needed)

Directions

1. Remove lamb chops from the refrigerator 30 minutes before cooking.
2. Combine pepper, garlic powder, salt, cumin, coriander, cayenne, and pepper in a small bowl. Rub spice mixture on both sides of lamb chop.
3. Heat cast iron pan on medium-high, add oil to pan. Once hot, place lamb chops in pan and sear for 3-4 minutes, then turn and sear on the other side for 3-4 minutes. Turn heat to low, add butter and garlic to the pan. Continue to cook, swirling the pan every minute or so, until the center of the steaks reaches your desired doneness
4. Remove from heat and allow steaks to sit 5-10 minutes while preparing the chimichurri.
5. To prepare the chimichurri, use the GoodCook Herb Mincer to chop the parsley and mint finely. Transfer to a medium bowl. Add remaining ingredients stir well. Drizzle over lamb chops to serve.