Replying to @tanya Another fabulous Easter recipe for all my little lamb chops out there. Full recipe below and it’ll be in my Easter recipes newsletter, which drops at the end of this series! Love you, mean it 🤍 Lamb Chops with Spicy Chimichurri - 4-6 single cut lamb chops - 1 Tbsp neutral oil - Salt and pepper to taste - 2 Tbsp butter - 2 smashed garlic cloves For the Chimichurri - 2 Tbsp chopped parsley - 2 Tbsp chopped mint - 2 Tbsp chopped chives - 2-3 garlic cloves, minced - 1 Tbsp chopped Calabrian chilis - 1/3 cup olive oil - 1/4 cup champagne vinegar - Salt and pepper to taste Remove the lamb chops from the fridge about half an hour before cooking. Season them generously with salt on both sides, and set aside while you make the Chimichurri. Add the chopped parsley, mint and chives to a bowl, then add the garlic, chopped Calabrian chilis, olive oil, vinegar, salt and pepper. Stir or shake to combine and set aside. To sear the lamb chops, preheat a large cast iron skillet over medium high heat until the pan starts gently smoking. Add the tablespoon of neutral oil, and swish it around to coat the bottom of the pan. Pat the lamb chops dry with a paper towel, then season with a little more salt and pepper. Sear them for about 3 minutes per side, pressing down firmly with a grill press or a heavy pot. After flipping, add the butter and crushed garlic cloves and baste the lamb chops with the butter. Check the lamb chops with a food thermometer and remove from the pan when they reach about 125-130 degrees internally. Allow them to rest for a few minutes tented with foil. To serve, arrange the lamb chops on a platter with some Chimichurri on top of each one or in a little bowl on the side. #easter #easterrecipes #cookwithme #easyrecipe #lambchops