Lamb Chops with Chimichurri

The smell of lamb hitting a screaming hot grill is something that never leaves you, primal and intoxicating all at once. My neighbor once wandered over the fence line purely to ask what was causing that incredible aroma, and I handed him a chop dripping with bright green chimichurri right off the grates. He stood in my backyard eating in silence for a full minute before saying a word. That sauce, herby and sharp with vinegar, against the richness of charred lamb, is a combination I crave year round.

I started making chimichurri on rainy Tuesday evenings when cooking felt like the only reasonable thing to do, tossing handfuls of parsley into a bowl and letting the sharp bite of vinegar clear my head. Eventually those quiet solo dinners turned into a standing summer invitation for friends to bring wine and sit around the backyard table.

Ingredients

• 8 lamb chops (about 1 inch thick): Look for chops with good marbling and a nice fat cap, since that fat renders into flavor during grilling and keeps the meat juicy.
• 2 tablespoons olive oil (for lamb): A light coating ensures the seasonings adhere and helps achieve that beautiful crust.
• 1 teaspoon kosher salt: Do not skimp on salt with lamb, it needs assertive seasoning to bring out its natural richness.
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a noticeable difference compared to pre ground.
• 1 teaspoon dried oregano (optional): This adds an earthy, Mediterranean note that bridges the meat and the herb sauce beautifully.
• 1 cup fresh flat leaf parsley, finely chopped: The backbone of chimichurri, so use the freshest bunch you can find and chop it by hand for the best texture.
• 1/4 cup fresh cilantro, finely chopped (optional): Adds a citrusy brightness that rounds out the parsley.
• 3 garlic cloves, minced: Fresh garlic is non negotiable here, it provides the pungent kick that makes chimichurri sing.
• 2 tablespoons red wine vinegar: This acid is what cuts through the richness of the lamb and ties everything together.
• 1/2 cup extra virgin olive oil (for chimichurri): Use a decent quality oil since it is a raw ingredient in the sauce and its flavor comes through clearly.
• 1/2 teaspoon crushed red pepper flakes: Just enough gentle heat to keep things interesting without overpowering the herbs.
• 1/2 teaspoon kosher salt (for chimichurri): Season the sauce generously, it should taste bold and vibrant on its own.
• Freshly ground black pepper, to taste: A few cracks added to the sauce deepen its flavor.
• Juice of 1/2 lemon (optional): A final squeeze of brightness that lifts the entire sauce, especially on warm days.

Instructions

Get your grill ripping hot:

Preheat your grill or grill pan over medium high heat for at least five minutes so the grates are properly hot. You want to hear a sizzle the moment the lamb touches the surface.

Season and rest the chops:

Pat the lamb chops completely dry with paper towels, then rub all sides with olive oil, salt, pepper, and oregano if using. Let them sit at room temperature while you build the sauce so the chill comes off the meat.

Whisk together the chimichurri:

In a bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon juice, then stir everything together with a fork. Give it a taste and adjust the salt or vinegar until it sings on your tongue.

Grill the lamb chops:

Place the chops on the hot grill and cook for three to four minutes per side for medium rare, aiming for an internal temperature of 130 degrees Fahrenheit. Listen for that crackling sound and watch for beautiful grill marks forming underneath.

Let the meat rest:

Transfer the chops to a plate and let them rest for five full minutes so the juices redistribute through the meat instead of running out onto the plate. This patience pays off in every single bite.

Serve with abandon:

Arrange the lamb chops on a platter and spoon generous amounts of chimichurri over the top, letting it pool around the bones. Pass extra sauce at the table because people always want more.

Save

The night I served these chops to my family during a power outage, we ate by candlelight with the chimichurri glistening under the flickering glow, and nobody wanted the evening to end.

What to Serve Alongside

A simple plate of grilled vegetables or a crisp green salad is all you need beside these chops, since the lamb and chimichurri already deliver so much. Roasted sweet potatoes or a smear of hummus on the plate also work beautifully for rounding out the meal.

A Note on Wine Pairing

Malbec is my go to with lamb chops because its dark fruit and soft tannins wrap around the richness of the meat perfectly. A Cabernet Sauvignon works just as well if you prefer something bolder and more structured.

Getting the Timing Right

The beauty of this meal is that everything moves quickly once you start, so have all your ingredients prepped and ready before you fire up the grill. The chimichurri can even be made a day ahead and stored in the fridge, which makes dinner feel almost effortless.

• Pull the lamb from the refrigerator thirty minutes before grilling so it cooks evenly.
• Taste the chimichurri one last time before serving, since cold dampens flavor and you may need to adjust.
• Remember that resting the chops is not optional, it is the secret between good lamb and great lamb.

Save

Keep this recipe close because once you make it, someone at your table will ask for it again before the dishes are even cleared.

Recipe FAQs

→ How long should I grill lamb chops for medium-rare?

Grill 3–4 minutes per side over medium-high heat until the internal temperature reaches about 130°F (54°C). Let rest 5 minutes before serving to allow juices to redistribute.

→ Can I marinate the lamb chops ahead of time?

Yes. A short marinade of olive oil, garlic and herbs for 1–4 hours adds tenderness and flavor. Avoid overly acidic marinades for long periods, which can toughen the meat.

→ How do I make the chimichurri brighter?

Add a splash of red wine vinegar and a squeeze of lemon juice, and chop the parsley fairly fine. Let the sauce rest 15–30 minutes to let the flavors meld before serving.

→ What can I use if I don't have cilantro?

Omit cilantro or replace it with more parsley or a small amount of fresh oregano for a different herbal note. The sauce remains lively with garlic, vinegar and olive oil as the base.

→ How should I store leftover chimichurri?

Keep chimichurri refrigerated in an airtight container for up to 4–5 days. Bring to room temperature before serving to revive the olive oil and aromas.

→ What sides and wines pair well with this dish?

Grilled vegetables, roasted potatoes or a simple salad complement the chops. For wine, a Malbec or Cabernet Sauvignon balances the rich lamb and herb sauce.