Cotswold Lamb Chops

With Mint Chimichurri and Roasted Vegetables


Time Required

1 Hour



Cooking Level



  • 2 x Double Cotswold Lamb Chops (7oz each)
  • ¼ cup olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 pound mixed vegetables

For the Mint Chimichurri

  • 1 cup fresh mint leaves
  • ½ cup fresh parsley leaves
  • 2 garlic cloves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Steps for cooking

  1. Preheat oven to 200°c.
  2. In a small bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, salt and pepper.
  3. Rub the spice mixture onto both sides of the lamb chops, making sure to coat them well.
  4. Heat a skillet over medium-high heat and add the lamb chops. Sear for 2-3 minutes on each side until nicely browned.
  5. Transfer the lamb chops to a baking sheet and roast in the oven for 8-10 minutes, or until cooked to your liking.
  6. While the lamb is cooking, prepare the vegetables by washing and cutting them into bite-sized pieces. Toss them with a little olive oil, salt and pepper, and spread them out on a separate baking sheet. Roast in the oven for 20-25 minutes or until tender and lightly browned.
  7. To make the Mint Chimichurri, combine the mint, parsley, garlic, olive oil, red wine, vinegar, salt and pepper in a food processor and pulse until finely chopped and well blended.
  8. Serve the lamb chops with the roasted vegetables and a generous spoonful of the Mint Chimichurri on top.

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