Chimichurri Lamb Chops
with Crispy Potatoes and Feta AioliCalories
:
1100 kcalProtein
:
49g proteinTotal
:
40 minutesDifficulty
:
MediumSpicy
Allergens:
- Milk
- Egg
- Mustard
- Sulphites
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Soy
- Sulphites
- Wheat
- Tree nuts
- Peanuts
No need to call an asado expert! You'll cook up Argentina-inspired deliciousness in your own kitchen tonight with perfectly seared lamb chops and roasted veggies, all topped with a bright, herby chimichurri.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
4 unit(s)
Lamb, Loin Chops
350 g
Yellow Potato
2 unit(s)
Hot Pepper
1 unit(s)
Green Bell Pepper
1 unit(s)
Red Onion
7 g
Parsley
7 g
Cilantro
2 unit(s)
Garlic, cloves
100 g
Feta Cheese, block
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
6 g
Montreal Spice Blend
(Contains: Mustard May be present: Milk, Sesame, Soy, Sulphites, Wheat, Tree nuts, Peanuts)
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Not included in your delivery
½ tsp
Salt*
¼ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
3.5 tbsp
Oil*
Nutrition Values
Calories1100 kcal
Fat80 g
Saturated Fat25 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber9 g
Protein49 g
Cholesterol195 mg
Sodium1580 mg
Trans Fat0.5 g
Potassium1950 mg
Calcium200 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Colander
•Large Pot
•Measuring Spoons
•Baking Sheet
•Small Bowl
•Large Non-Stick Pan
Cooking Steps
1
- Cut potatoes into 1-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain potatoes and return them to the same pot, off heat.
2
- Meanwhile, peel, then cut onion into 1/2-inch slices.
- Finely chop 1 tbsp (2 tbsp) onions. Set aside for chimichurri sauce (in step 3).
- Core, then cut bell pepper into 1/2-inch slices.
- Core, then cut hot peppers into 1/2-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Add hot peppers, bell peppers, sliced onions, half the Montreal Steak Spice and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt, then toss to combine.
- Roast in the middle of the oven until veggies begin to soften, 10 min. (NOTE: Veggies will continue to roast with lamb chops in step 4.)
3
- Meanwhile, finely chop parsley.
- Finely chop cilantro.
- Peel, then mince or grate garlic.
- Add vinegar, parsley, cilantro, chopped onions, half the garlic, 1/4 tsp salt, 1/4 tsp sugar and 1 tbsp (2 tbsp) oil to a small bowl. Season with pepper, then stir to combine. Set aside.
- Crumble feta.
- Add mayo, half the feta and remaining garlic to another small bowl. Season with salt and pepper, then stir to combine.
4
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat lamb dry with paper towels. Season with salt and remaining Montreal Steak Spice.
- When hot, add 1/2 tbsp (1 tbsp) oil, then lamb. Pan-fry until golden, 1-2 min per side. Remove from heat, then carefully wipe the pan clean.
- When veggies have roasted for 10 min, carefully remove the baking sheet from the oven, then push veggies to ones one side of the baking sheet. Arrange lamb on the other side of the baking sheet.
5
- Roast veggies and lamb in the middle of the oven until veggies are tender and lamb is cooked to desired doneness, 6-8 min.**
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp oil and 1 tbsp butter, then swirl the pan until melted, 30 sec. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil and 1 tbsp butter per batch.)
- Add potatoes. Cook, flipping occasionally, until golden-brown and crispy, 4-6 min.
- Transfer potatoes to a plate, then season with salt and pepper, to taste.
6
- Divide lamb chops, potatoes and veggies between plates.
- Drizzle chimichurri sauce over lamb chops.
- Sprinkle remaining feta over veggies.
- Serve feta aioli alongside potatoes for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The chimichurri sauce and feta aioli were highlights, adding delicious flavor to the tender lamb chops and crispy potatoes.
- Ease of prep: Some found the recipe took longer than suggested, but many praised the clear instructions and perfect cooking times.
- Suggestions: Consider adding more vinegar and heat to the chimichurri sauce for extra zing. Try cooking the potatoes in the lamb fat for a luxurious twist.
- Portions: Several reviewers mentioned the lamb chops were smaller than expected, especially given the premium price.
- Veggies: While some loved the roasted peppers, others found them too spicy or abundant; consider adjusting quantities to taste.
