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Grilled lamb sirloin chops with charred Brussels sprouts and mint chimichurri

Recipe by:Chef Shaun Behrens
Luna Red, San Luis Obispo


  • Grilled lamb sirloin chops
    8 lamb sirloin chops (approximately 2 lb.)
    Kosher salt and cracked black pepper, to taste
    Mint leaves

    Brussels sprouts
    2 lb. Brussels sprouts, cleaned and halved
    1 tsp. kosher salt
    2 tbsp. olive oil

    Mint chimichurri
    2 cups chopped parsley
    1 cup chopped mint
    1 cup olive oil
    3/4 cup red wine vinegar
    8 garlic cloves
    1 tbsp. crushed red chili flakes
    2 tsp. ground cumin
    2 tsp. kosher salt


To make lamb chops: Season chops and set aside to rest. On a very hot grill or sauté pan with a little oil, sear chops to desired temperature.

To make Brussels sprouts: In a medium saucepan filled with water, add a few pinches of salt and bring to a boil. Place sprouts in boiling water and cook for 10 to 15 minutes or until tender. Drain and season with salt and olive oil. In a large sauté pan or flat griddle on high heat, place sprouts face down in a single layer. Sear until crispy and slightly charred.

To make chimichurri: In a blender, puree all ingredients together until a smooth sauce is achieved.

To serve: Slather chimichurri on plate. Place Brussels sprouts over chimichurri in a diagonal pattern. Place lamb chops over sprouts and garnish lamb with mint leaves.

 Serves 4

Califonia Bountiful