Lamb Chops with Chimichurri (Printable)
Grilled lamb chops finished with bright chimichurri for a fresh, herb-forward main in 30 minutes.
# What You'll Need:
→ Lamb
01 - 8 lamb chops, about 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried oregano (optional)
→ Chimichurri Sauce
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh cilantro, finely chopped (optional)
08 - 3 garlic cloves, minced
09 - 2 tablespoons red wine vinegar
10 - 1/2 cup extra virgin olive oil
11 - 1/2 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon kosher salt
13 - Freshly ground black pepper, to taste
14 - Juice of 1/2 lemon (optional)
# Directions:
01 - Preheat a grill or grill pan over medium-high heat until thoroughly hot.
02 - Pat the lamb chops dry with paper towels. Rub all sides with olive oil, kosher salt, freshly ground black pepper, and dried oregano if using. Allow the chops to rest at room temperature while preparing the chimichurri.
03 - In a mixing bowl, whisk together the finely chopped parsley, cilantro if using, minced garlic, red wine vinegar, extra virgin olive oil, crushed red pepper flakes, kosher salt, black pepper to taste, and lemon juice if using. Set aside to allow the flavors to meld.
04 - Place the seasoned lamb chops on the hot grill. Cook for 3 to 4 minutes per side for medium-rare, reaching an internal temperature of 130°F (54°C). Adjust cooking time for desired doneness.
05 - Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
06 - Arrange the rested lamb chops on a serving platter and spoon generous amounts of chimichurri sauce over the top. Serve immediately.
# Expert Tips:
01 -
- The chimichurri comes together in five minutes with nothing more than a bowl and a fork, yet it tastes like something from a professional kitchen.
- Lamb chops cook so quickly they feel almost effortless, making this perfect for impressing guests on a weeknight.
- Everything is naturally gluten free and low carb without any substitutions or compromises.
02 -
- If you pull the lamb off the grill at exactly 130 degrees Fahrenheit for medium rare, remember that carryover heat will push the temperature up another five degrees while it rests.
- Chimichurri actually improves if it sits for twenty to thirty minutes before serving, giving the garlic and herbs time to release their full flavor into the oil.
03 -
- For extra tenderness, marinate the lamb chops in olive oil, a smashed garlic clove, and a pinch of herbs for a few hours in the refrigerator before grilling.
- The chimichurri doubles easily and keeps in the refrigerator for up to a week, so make extra and spoon it over steak, roasted vegetables, or even scrambled eggs.