A lamb chop with arugula chimichurri and tahini sauce dish made with peppery arugula, parsley, cumin, and garlic is the perfect marinade and sauce for lamb chops.
Have This!
- 2 c. arugula
- 1 c. fresh parsley
- 1 clove garlic
- 1/2 c. olive oil
- red wine vinegar
- 1 tbsp. ground cumin
- 12 rib lamb chops
- 2 tbsp. salt
- Tahini sauce for serving
Do This!
- Preheat broiler. Meanwhile, in a food processor, pulse to combine arugula, parsley, and garlic.
- Transfer to a medium bowl. Add olive oil, vinegar, and cumin and stir until thoroughly combined. Set chimichurri aside.
- Season lamb chops on both sides with salt, then place in a roasting pan.
- Broil until medium rare, about 5 to 6 minutes per side.
- Remove and let rest for 5 minutes. Top with reserved chimichurri before serving.
- Serve with tahini sauce.