Dinner Tonight: Chimichurri Lamb Chops + Cauliflower Soup

Food52

While Spring/Summer '14 is currently gracing the runways in NYC, we are honing in on Fall '13. Call us behind the times! This week treat yourself to a dinner that feels like couture at a ready-to-wear effort. Chimichurri lamb chops accompanied by a classic cauliflower soup is the perfect vehicle to ease you into fall -- just think of it as a light autumn jacket. We propose getting the most of your chimichurri and accessorizing your soup with a drizzle or two. No fashion police here.

The Menu

Chimichurri Lamb Chops by CoconutsandCardamom

Photo by James Ransom
Photo by James Ransom

Serves 6

Lamb Chops

6 lamb chops
Sea salt and pepper, to taste
Montreal steak seasoning, to taste (optional)

Chimichurri Sauce

1 cup fresh cilantro
1 cup fresh parsley
1/2 cup fresh mint
1/4 cup fresh oregano (optional, but we like it)
4 cloves of garlic minced & sauteed
4 tablespoons tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
1/2 cup olive oil
1/4 cup lemon juice
Pinch red pepper flakes, more to taste
Salt, pepper, and Montreal steak seasoning, to taste

1. To prepare the chimichurri sauce first saute minced garlic in a little bit of olive oil (3 minutes on med. heat).
2. Next combine the parsley, oregano, mint and sauteed garlic and process in a food processor until just roughly chopped. Don't over do it or it will turn into a puree.
3. Add in the crushed red peppers, lemon juice and add the vinegar. Season with salt and pepper to taste and Montreal Steak seasoning if using (optional).
4. Stir in the olive oil and let sit so flavors can infuse.
5. To prepare the lamb, season with salt, pepper and Montreal Steak Seasoning. Have at room temperature before cooking.
6. If you have a grill- Preheat your grill to 400 degrees. If lamb chops are small, sear each side for only 1 - 1 1/2 minutes to leave the inside rare to medium-rare. If sauteing in a pan (pre-heat with olive oil and cook for 2-3 minutes on each side to leave inside medium rare. Some of my lamb chops were big so I did a full three minutes on each side.
7. Let sit for 5-10 minutes before slicing in to give the meat a chance to restore it's juices! Serve with chimichurri sauce.

Save and print the recipe for Chimichurri Lamb Chops on Food52.

Paul Bertolli's Cauliflower Soup

Photo by James Ranson
Photo by James Ranson

Get the recipe for Cauliflower Soup on Food52.

The Grocery List

Serves 2 (with lots of leftover soup & chimichurri)

2 lamb chops
Montreal steak seasoning, to taste (optional)
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup fresh mint
1/4 cup fresh oregano (optional)
4 cloves of garlic
1/4 cup lemon juice
1 medium onion
1 head very fresh cauliflower (about 1 1/2 pounds)

We know you have a well-stocked pantry so you'll have olive oil, salt, pepper, red pepper flakes, and red/sherry/or rice wine vinegar on hand.

The Plan

1. Season the lamb with salt, pepper and Montreal Seasoning (optional).

2. Sweat the thinly sliced onions for about 15 minutes. Meanwhile, tackle the cauliflower by separating the florets

3. Once the onions have gotten a good workout, add the cauliflower, salt, water and begin stewing for 15 to 18 minutes.

4. Next, prepare the chimichurri sauce: quickly saute the garlic cloves, and throw them into a food processor or blender with the herbs (mint, oregano, and parsley), lemon, vinegar and salt. Lightly pulse so the sauce is still a bit chunky.

5. Begin pureeing the soup with a handheld or standing blender, in batches. Let stand for 20 minutes.

6. While the soup cools, cook the lamb chops on the grill or in a saute pan.

7. Dress your soup and chops up with chimichurri. Enjoy!