Seared Lamb Chops with Chimichurri and Hot Honey Brussels Sprouts

Seared lamb chops are a guaranteed showstopper, especially when paired with bold, herby, bright chimichurri. This dish brings together tender, perfectly cooked lamb with a vibrant sauce that cuts through the richness.

On the side, Brussels sprouts are roasted until caramelized, then tossed with hot honey for a sweet-spicy kick. Finished with crumbled feta, crunchy pepitas and scallions, they elevate the meal even further. Fingerling potatoes tossed in garlic herb butter round out the plate for a hearty, satisfying dinner.

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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

30 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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (middle and top positions for 4 servings) and 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. Toss Brussels sprouts and onion on one side of a baking sheet with half the hot honey, a drizzle of olive oil, salt and pepper. (For 4 servings, spread out across entire sheet.) Toss potatoes on empty side of sheet with a large drizzle of olive oil, half the garlic powder, salt and pepper. (For 4, toss potatoes on a second baking sheet.) Roast on middle rack until veggies are browned and tender, 18-22 minutes (for 4, roast on middle and top racks, swapping rack 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, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. Tip: Cook in batches if necessary! If lamb begins to brown too quickly, reduce heat to medium. 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 a second 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, remaining feta, remaining pepitas and remaining scallions. Serve.

Recipe Tips

FAQ

Can I use a different cut of lamb?

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

How do I know when the lamb chops are done?

Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let rest 5 minutes before serving.

Can I substitute the feta cheese?

Yes, crumbled goat cheese or cotija would be delicious alternatives.