Lamb Chops with Mint Dill Chimichurri + Feta Smashed Potatoes

‍ ‍Lamb Chops with Mint Dill Chimichurri + Feta Smashed Potatoes

Looking for a standout dish for your holiday dinner table? Juicy, perfectly seared lamb chops paired with a flavorful mint-dill chimichurri and crispy feta smashed potatoes are perfect for a festive meal. It’s elegant yet comforting and perfect for celebrating with family and friends.

for the Smashed Potatoes:

• 1 1/2 lb baby yukon potatoes or mixed baby potato medley

• 2 tablespoons extra virgin olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon dried oregano

for the mint dill chimichurri:

• 2 cloves garlic

• 1/3 cup extra virgin olive oil

• 1 tablespoon red wine vinegar or sherry vinegar

• 1/2 teaspoon crushed red pepper (optional)

• 1 cup fresh dill, roughly chopped

• 1 cup fresh mint leaves

• 1/2 cup fresh parsley, roughly chopped

• 1/4 teaspoon kosher salt

• Pinch of ground black pepper

for the lamb chops:

• 3 lb rack of lamb, frenched and sliced into individual chops

• 1 1/2 tablespoons kosher salt

• 1 teaspoon ground black pepper

• 2 tablespoons extra virgin olive oil

for assembly:

• Crumbled feta

• Fresh chopped dill for garnish

• Fresh chopped parsley

• Pomegranate seeds

for the smashed Potatoes:

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Toss baby potatoes with olive oil, dried oregano, salt, and pepper. Roast for 30 minutes, shaking the pan halfway through, until fork-tender. Carefully smash potatoes to about ½-inch thickness and leave on the pan.

For the mint dill chimichurri:

Combine all chimichurri ingredients in a blender. Pulse just until herbs are chopped and coated—do not blend. Set aside.

For the lamb chops:

Pat lamb chops dry and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear in batches (about 4 chops at a time) for 2 minutes per side for medium-rare, or until internal temperature reaches 135°F for medium rare or 145F for medium.

For assembly:

Arrange smashed potatoes on a platter and top with lamb chops. Drizzle with chimichurri and garnish with pomegranate seeds, feta, dill, and parsley. Serve immediately.

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Lamb Chops with Mint Dill Chimichurri + Feta Smashed Potatoes

Yield: 4

Author: Elise Smith

Looking for a standout dish for your holiday dinner table? Juicy, perfectly seared lamb chops are paired with a flavorful mint-dill chimichurri and crispy feta smashed potatoes for a festive, herb-forward meal. It’s elegant yet comforting and perfect for celebrating with family and friends.

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Ingredients

For the smashed potatoes

• 1 1/2 lb baby yukon potatoes or mixed baby potato medley
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano

For the mint dill chimichurri

• 2 cloves garlic
• 1/3 cup extra virgin olive oil
• 1 tablespoon red wine vinegar or sherry vinegar
• 1/2 teaspoon crushed red pepper (optional)
• 1 cup fresh dill, roughly chopped
• 1 cup fresh mint leaves
• 1/2 cup fresh parsley, roughly chopped
• 1/4 teaspoon kosher salt
• Pinch of ground black pepper

For the lamb chops

• 3 lb rack of lamb, frenched and sliced into individual chops
• 1 1/2 tablespoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons extra virgin olive oil

For assembly

• Freshly crumbled feta
• Fresh chopped dill
• Fresh chopped parsley
• Pomegranate seeds

Instructions

For the smashed potatoes

1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Toss baby potatoes with olive oil, salt, pepper, and dried oregano. Roast for 30 minutes, shaking the pan halfway through, until fork-tender. Carefully smash potatoes to about ½-inch thickness and leave on the pan to rest.

For the mint dill chimichurri

1. Combine all chimichurri ingredients in a blender. Pulse just until herbs are chopped and coated. Do not blend. Set aside.

For the lamb chops

1. Pat lamb chops dry and season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear in batches (about 4 chops at a time) for 2 minutes per side for medium-rare, or until internal temperature reaches at least 135°F.

For assembly

1. Arrange smashed potatoes on a platter and top with lamb chops. Drizzle with chimichurri and garnish with pomegranate seeds, feta, dill, and parsley. Serve immediately.