ArgentineMedium · Hot
Lamb Chops with Charred Brussels Sprouts and Pumpkin-Seed Chimichurri
Tender lamb chops seared to perfection, served alongside brussels sprouts charred until crispy at the edges, all crowned with a nutty pumpkin-seed chimichurri that brings herbaceous brightness to the plate.
Prep
15 min
Cook
30 min
Total
45 min
Method
1
In a dry skillet over medium heat, toast the pumpkin seeds for 3-4 minutes, stirring frequently, until they pop and turn golden. Transfer to a plate to cool completely.
2
In a food processor, combine the cooled pumpkin seeds, parsley, garlic, olive oil, red wine vinegar, salt, black pepper, and oregano. Pulse until the mixture forms a coarse, vibrant green sauce with visible seed flecks. Taste and adjust seasoning. Set aside at room temperature.
3
Preheat the oven to 220°C (425°F). Trim the stem ends from the brussels sprouts and halve them lengthwise. Toss with olive oil and salt until evenly coated.
4
Spread the sprouts cut-side down on a baking sheet in a single layer. Roast for 18-20 minutes, until the cut sides are deeply caramelized and the outer leaves are crispy and charred at the edges. Remove from the oven and keep warm.
5
Season the lamb chops generously with salt and black pepper on both sides. Heat a heavy skillet over high heat until it begins to smoke lightly, about 2 minutes.
6
Add the olive oil to the skillet and swirl to coat. Place the lamb chops in the pan, leaving space between each piece. Sear without moving for 3-4 minutes, until a deep mahogany crust forms on the undersides.
7
Flip the lamb chops and sear the second side for 3-4 minutes more, until the internal temperature reads 63°C (145°F) for medium-rare. Transfer to a cutting board and rest for 3 minutes.
8
Divide the charred brussels sprouts among four warm plates. Place two lamb chops alongside each portion of sprouts.
9
Drizzle a generous spoonful of pumpkin-seed chimichurri over the lamb chops and sprouts. Serve any remaining chimichurri in a small bowl on the side.
D
Nutri-Score
Needs balance
A–E · lower is better · score 11
Calories
1159
per serving
High in saturated fat · 40gHigh in protein · 71gLow sugar · 4g
Protein
71g
Carbs
19g
Fat
92g
Sat. fat
40g
Fiber
8g
Sugar
4g
Sodium
1534mg
Dairy FreeGluten FreeKetoPaleoWhole30Heart HealthyHigh ProteinLow CarbWeight ManagementBalanced Nutrition
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
8.3
per serving
ECarbonCEU all-round· carbon sets the grade
Water
2.3m³
Land
919Pt
Runoff
0.5g P
Lamb Chops drives 96% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
2
Spicy
Textures
CoarseCrispyNuttyTender
Aromas
EarthyFattyHerbalPungentSmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Sear lamb chops until internal temperature reaches 63°C (145°F) for medium-rare. Use a calibrated meat thermometer to verify doneness. Undercooked lamb poses risk of foodborne illness from pathogens such as E. coli or Salmonella.
Cross Contamination
Keep raw lamb separate from Brussels sprouts and chimichurri ingredients throughout preparation. Use separate cutting boards and utensils. Wash hands thoroughly with soap after handling raw lamb before touching other ingredients or cookware.
Handling
Toast pumpkin seeds in a dry skillet over medium heat, stirring frequently for 3-4 minutes until golden. Do not leave unattended as seeds can burn quickly due to high oil content.
Temperature
Roast Brussels sprouts at 220°C (425°F) for 18-20 minutes until cut sides are caramelized. Ensure even charring without burning by spreading in a single layer with adequate spacing on the baking sheet.
Shelf Life
Leftover lamb chops should be refrigerated within 2 hours and consumed within 3-4 days. Reheat to internal temperature of 74°C (165°F) before serving.
Storage
Store pumpkin-seed chimichurri in an airtight container in the refrigerator. The fresh herbs and seeds have moderate moisture content; use within 1-2 weeks for optimal freshness and food safety.
Allergen Warning
While pumpkin seeds are not among the major regulated allergens, individuals with seed allergies or cross-reactivity to tree nuts should exercise caution. No other major allergens (milk, eggs, fish, shellfish, peanuts, tree-nuts, wheat, soy, sesame, mustard, celery, lupin, mollusks) are present in this recipe.
Pro Tips
Technique
When searing your lamb chops, resist the urge to move them. Patience is not just a virtue in my grandfather's asado—it is the secret to building that caramelized crust that holds all the juices inside. Trust the heat, listen to the sizzle, and wait until the meat releases itself from the pan.
Substitution
If lamb shoulder is more available than chops in your market, ask your butcher to cut thick steaks from the shoulder. They have beautiful marbling and will reward your patience with the same tender, smoky character. The cooking time will extend, but the result is worth the extra minutes by the fire.
From the chef
These lamb chops earn their crust the honest way — seared hard over high heat until the surface turns deep mahogany, then rested so every drop of juice stays where it belongs. What sets this plate apart is the pumpkin-seed chimichurri: the seeds are toasted until they pop, then pulsed with parsley, garlic, and red wine vinegar into a coarse, nutty sauce that does real work against the richness of the lamb. The brussels sprouts roast cut-side down until their edges blacken and caramelize — bitter, sweet, and smoky all at once. Put them together and the whole plate sings.
TagsLambCharredRoasted VegetablesChimichurriHigh ProteinSearedWeeknight Dinner
AllergensSulfites
Source: generated · June 12, 2026