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Seared lamb chops with bright mint chimichurri is a low carb dinner that feels like a special occasion. Bold flavors, zero carbs, impressive presentation.
Pat the lamb chops dry with paper towels and season both sides generously with half the kosher salt and black pepper.
Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. When the oil begins to shimmer, add lamb chops in a single layer. Sear for 3–4 minutes on the first side without moving for a crisp crust.
Flip the chops and cook for another 2–3 minutes for medium-rare, adjusting heat to prevent burning. Remove chops to rest on a plate, tented with foil.
To make mint chimichurri, combine mint, parsley, cilantro, garlic, red wine vinegar, remaining olive oil, remaining salt, black pepper, and crushed red pepper flakes in a food processor or chop finely by hand until a rough sauce forms.
Spoon the chimichurri over the rested lamb chops just before serving, ensuring sauce is distributed for both fresh flavor and appealing presentation.
