Chimichurri Lamb Chops
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chimichurri Lamb Chops

Chimichurri Lamb Chops

with Crispy Potatoes and Feta Aioli

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 milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes


serving amount

4 piece

Lamb, Loin Chops

350 g

Yellow Potato

2 piece

Hot Pepper

1 piece

Green Bell Pepper

1 piece

Red Onion

7 g


7 g


2 piece

Garlic, cloves

100 g

Feta Cheese, block

(Contains Milk)

4 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Montreal Spice Blend

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp


¼ tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


3.5 tbsp



Nutrition Values

Calories1100 kcal
Fat79 g
Saturated Fat25 g
Carbohydrate53 g
Sugar11 g
Dietary Fiber9 g
Protein49 g
Cholesterol195 mg
Sodium1620 mg
Trans Fat0.5 g
Potassium1950 mg
Calcium225 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.


Large Pot
Measuring Spoons
Baking Sheet
Small Bowl
Large Non-Stick Pan


Prep and cook potatoes
  • 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.
Prep and roast veggies
  • 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.)
Make feta aioli and chimichurri sauce
  • 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.
Cook lamb chops
  • 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.
Roast lamb and veggies and finish potatoes
  • 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.
Finish and serve
  • 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.
Meal right image

Explore Similar Recipes

Meal left image