Seared Lamb Chops with Chimichurri and Hot Honey Brussels Sprouts

This recipe brings together tender, pan-seared lamb chops and a vibrant chimichurri sauce for a restaurant-quality meal at home. The lamb is perfectly complemented by roasted Brussels sprouts and onions glazed with hot honey, then topped with tangy feta and crunchy pepitas.

Alongside, fingerling potatoes are tossed with garlic herb butter for a rich, savory finish. Ready in just 35 minutes, this dish is ideal for a special dinner or when you want to impress without spending hours in the kitchen.

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Ingredients

1 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim and halve Brussels sprouts lengthwise. Halve, peel and slice onion into ¼-inch-thick wedges. Halve potatoes lengthwise. Trim and thinly slice scallions.
2. On a baking sheet, toss Brussels sprouts and onion with half the hot honey, a drizzle of olive oil, salt and pepper. On the other side of the sheet, toss potatoes with a large drizzle of olive oil, half the garlic powder, salt and pepper. Roast on middle rack until browned and tender, 18-22 minutes. (For 4 servings, use two baking sheets and swap positions halfway through.)
3. Pat lamb chops dry with paper towels. Season all over with remaining garlic powder, salt and pepper. Heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. If browning too quickly, reduce heat. Transfer to a plate to rest.
4. Transfer roasted Brussels sprouts and onion to a medium bowl. Toss with half the scallions, half the feta and half the pepitas.
5. Transfer roasted potatoes to another medium bowl; toss with garlic herb butter until coated.
6. Divide lamb chops, Brussels sprouts and potatoes between plates. Drizzle chimichurri over lamb chops. Top Brussels sprouts with remaining hot honey, feta, pepitas and scallions. Serve.

Recipe Tips

FAQ

Can I use a different cut of lamb?

Yes, lamb loin chops or rib chops work well. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Omit the feta cheese and use a dairy-free butter alternative for the potatoes.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.