A seemingly complicated lamb chop recipe loaded with mouth-watering flavors is actually so easy to prep ahead and make in minutes.
I’m often asked what is my favorite thing to cook. Well, these lamb chops are pretty close to the top and I’m here to tell you that yes, you can easily make lamb. Lamb chops are actually one of the easier recipes to tackle and gain bragging rights at the same time.
With a little (also very easy) prep, you can whip these up on a weeknight before anyone even asks what’s for dinner. Both the chops and the chimichurri flavors only get better with day-before prep, so do some the night before, leave it, and all that’s left is the grilling when you’re ready to serve. Bada bing bada boom. 
Click here for the chimichurri recipe.
Print
Garlic and Herb Rubbed Lamb Chops with Mint Chimuchurri
- Total Time: 26 minutes
- Yield: Serves 4-6 1x
- Diet: Omnivore
Description
Flavorful lamb chops are easier than you think! A simple herb rub and quick grilling make a delicious weeknight meal.
Ingredients
- 10-15 lamb rib chops
- 1-2 heads of garlic
- 1 tbsp olive oil
- fresh rosemary
- fresh sage
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp coriander seed
- salt and pepper
Instructions
- Heat your oven to 350°F (177°C).
- Cut the head of garlic in half, drizzle with olive oil, wrap in foil, and place on a baking sheet.
- Roast in the oven for 20-30 minutes, then set aside.
- Prep your lamb chops on a baking sheet and pat dry with a paper towel.
- In a mortar and pestle (or by mashing together), combine chopped rosemary, sage, cumin, garlic powder, and coriander seed until a paste forms.
- Rub the paste generously onto both sides of the lamb chops, along with the roasted garlic.
- You can prep the lamb chops the night before or a few hours prior to grilling.
- When ready to grill, scrape the rub off the chops and pat them dry.
- Sprinkle with salt and pepper or Montreal seasoning.
- Set your grill to high heat.
- Grill lamb chops for 2-3 minutes per side for medium-rare.
- Let the lamb chops rest for a few minutes after grilling.
- Drizzle with mint chimichurri and serve with extra chimichurri for dipping.
- Chimichurri
Notes
- For deeper lamb flavor, marinate the chops in the herb paste for at least 2 hours, or preferably overnight, before grilling.
- If you don’t have a mortar and pestle, finely mince the herbs and spices and mix them thoroughly with the roasted garlic.
- To prevent overcooking, use a meat thermometer to ensure the lamb reaches your desired internal temperature (medium-rare is approximately 130-135°F).
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb chops
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 5
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What herbs are best for the garlic and herb rub?
Fresh rosemary, thyme, and parsley work wonderfully in the garlic and herb rub for lamb chops, enhancing the overall flavor.
How can I adjust the mint chimichurri if I don’t have fresh mint?
If you don’t have fresh mint, you can substitute with fresh basil or cilantro for a different but still vibrant flavor in the chimichurri.
What is the best method for grilling the lamb chops?
Grill the lamb chops over medium-high heat for about 4-5 minutes per side for medium-rare, ensuring to let them rest before serving.
