Grilled Lamb Chops with Chimichurri

Lamb chops are a dinner party trick that requires almost no effort, even though it looks like it does. A few minutes on a hot grill, a sharp herb sauce on top.The charred lamb paired with an incredible chimichurri is one of those combinations that just works every single time. Whether you are grilling for a gathering or making a quick Tuesday night dinner for two, this recipe is truly one to have in your backpocket ready to go. This chimichurri leans Mediterranean with fresh mint alongside the traditional parsley, plus lemon juice for extra brightness. Make it at least fifteen minutes before you need it so the flavors have time to blend. So worth it.

The lamb itself needs nothing more than olive oil, garlic, salt, and pepper. Bring the chops to room temperature before grilling, which helps them sear evenly and cook to a proper medium-rare. Let them rest five minutes before serving. These are excellent alongside roasted potatoes or a simple arugula salad, and any leftover chimichurri keeps in the fridge for three to four days. Use it on steak, grilled chicken, or even scrambled eggs.

How to Make Grilled Lamb Chops with Chimichurri

Making the Chimichurri

Combine finely chopped flat-leaf parsley, finely chopped fresh mint, olive oil, red wine vinegar, fresh lemon juice, finely minced garlic, red pepper flakes, and salt.

Stir well and let sit at least fifteen minutes for flavors to blend. The mint is what makes this chimichurri different from the traditional Argentine version. It adds brightness and freshness that pairs well with lamb. The sauce should be sharp and tangy, not oily.

Grilling the Lamb Chops

Remove lamb loin chops from the fridge thirty minutes before cooking. Rub with olive oil, salt, pepper, and minced garlic. Preheat a grill or grill pan to high heat.

Grill the chops three to four minutes per side for medium-rare, which is 130 degrees internal, or five minutes per side for medium, which is 140 degrees. Do not overcook lamb or it becomes dry and gamey.

Let the chops rest five minutes off the heat. The internal temperature will rise another five degrees.

Serving

Arrange the rested lamb chops on a platter and spoon chimichurri generously over the top.

Serve with extra sauce on the side. The bright, tangy herb sauce cuts against the richness of the lamb and adds freshness.

Serve with roasted potatoes, grilled vegetables, or an arugula salad. This is a simple meal that feels special, something want to impress without spending hours in the kitchen.

Grilled Lamb Chops with Chimichurri

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Honest Cooking
• Total Time: 50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Lamb chops are the luxury cut that takes almost no work — a hot grill, a few minutes per side, and you have something that feels like a restaurant meal. The chimichurri here is a Mediterranean-leaning version heavy on parsley, mint, and lemon rather than the traditional Argentine oregano-forward style. The bright, sharp sauce against the rich, charred lamb is the kind of contrast that makes a plate electric.

---

Ingredients

Units USM Scale 1x2x3x

• 8 lamb loin chops (about 1 1/4 inches thick)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 2 cloves garlic, finely minced

---

Instructions

1. Make the chimichurri: combine parsley, mint, 1/3 cup olive oil, vinegar, lemon juice, 2 cloves garlic, red pepper flakes, and salt. Stir well and let sit at least 15 minutes for flavors to meld.
2. Remove the lamb chops from the fridge 30 minutes before cooking. Rub with 2 tablespoons olive oil, salt, pepper, and 4 cloves minced garlic.
3. Preheat a grill or grill pan to high heat. Grill the chops 3 to 4 minutes per side for medium-rare (130°F internal), or 5 minutes per side for medium (140°F).
4. Let the chops rest 5 minutes off the heat. The internal temperature will rise another 5 degrees.
5. Arrange the chops on a platter and spoon chimichurri generously over the top. Serve with extra sauce on the side.

Notes

• Pull the chops from the fridge 30 minutes ahead — room temperature meat sears better and cooks more evenly.
• Medium-rare is the ideal doneness for lamb chops. Cooked beyond medium, the fat in the chop firms up and becomes waxy rather than rich.
• Make the chimichurri at least 15 minutes ahead so the vinegar and oil can soften the herbs and the flavors marry.

• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 1
• Sodium: 590
• Fat: 40
• Carbohydrates: 4
• Fiber: 1
• Protein: 38
• Cholesterol: 115