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A cast iron skillet with lamb chops, bone marrow rounds filled with mint chimichurri in a pizza oven, with a live fire in the background
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Pizza Oven Lamb Chops

Buckle your seatbelts: thanks to bone marrow rounds, Cowboy Butter and mint chimichurri, this recipe makes the best lamb chops of your life.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Lamb:

  • 8-10 Lamb Chops
  • 8-10 Bone Marrow Rounds
  • 2 tbsp Cowboy Butter
  • Canola Oil as needed

Mint Chimichurri:

  • ½ cup Fresh Mint chopped
  • ½ cup Italian Parsley chopped
  • 2 garlic cloves minced
  • ½ cup Olive Oil
  • ¼ cup Red Wine Vinegar
  • 1 tbsp Red Chili Flakes
  • Salt & pepper to taste

Instructions

  • Slather you Lamb Chops with oil and generously season with my Cowboy Butter Rub.
  • Preheat your oven to 400F. Add a cast iron skillet with oil to the oven 1-2 minutes before cooking to heat up.
  • In a bowl, mix together all the ingredients for the Mint Chimichurri.
  • Add the lamb chops and bone marrow to the same skillet and cook for 3-4 minutes. Flip the chops and the marrow, then cook the chops until 135F internal.
  • Pull the chops off when done, then add some chimichurri to the top of the bone marrow and let sizzle.
  • Serve the chops with the bone marrow on the side or over the top. Enjoy!

Nutrition

Calories: 1487kcal | Carbohydrates: 8g | Protein: 91g | Fat: 120g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Cholesterol: 257mg | Sodium: 242mg | Potassium: 1246mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 1854IU | Vitamin C: 13mg | Calcium: 147mg | Iron: 15mg