Why You’ll Love This Recipe
I love this recipe because lamb chops cook quickly but still feel special enough for entertaining. High heat gives me a caramelized exterior while allowing me to keep the center juicy and tender.
The chimichurri is another reason I keep coming back to this recipe. I can prepare it ahead of time, and its acidity and fresh herbs complement the rich lamb beautifully. I also use any leftover sauce with grilled vegetables, potatoes, chicken, or steak.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Lamb Chops
- 8 lamb rib or loin chops
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh lemon juice
For the Chimichurri
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
Directions
1. Season the Lamb Chops
I pat the lamb chops dry with paper towels, then place them in a shallow dish. I rub them with olive oil, garlic, salt, black pepper, rosemary, and lemon juice.
I let the chops rest for about 20–30 minutes before grilling. If I season them further in advance, I keep them covered in the refrigerator and take them out shortly before cooking.
2. Prepare the Chimichurri
I combine the parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl.
I slowly stir in the extra-virgin olive oil until everything is well combined. I let my chimichurri sit for at least 15 minutes before serving so the garlic, herbs, and vinegar have time to come together.
3. Preheat the Grill
I preheat my grill to medium-high or high heat. I clean and lightly oil the grates so the lamb chops are less likely to stick.
I want the grill properly heated before adding the lamb because strong initial heat helps me create those flavorful browned grill marks.
4. Grill the Lamb Chops
I place the lamb chops on the hot grill and cook them for approximately 3–5 minutes on the first side.
I flip each chop and grill the other side for another 3–5 minutes, adjusting the cooking time according to the thickness of my chops and the level of doneness I prefer.
For accuracy, I use an instant-read thermometer rather than relying entirely on cooking time.
5. Rest the Lamb
I transfer the grilled chops to a clean plate and let them rest for about 5 minutes before serving.
I find that this short resting period helps the juices settle inside the meat instead of immediately running onto my plate when I cut into a chop.
6. Add the Chimichurri
I arrange the rested lamb chops on a serving platter and generously spoon my chimichurri over the top.
I serve additional chimichurri on the side so I can add more to each chop as I eat.
Servings and Timing
This Grilled Lamb Chops with Chimichurri recipe makes approximately 4 servings, with about 2 lamb chops per serving.
I allow about 15 minutes for preparation, 20–30 minutes for the seasoned lamb to rest, 6–10 minutes for grilling, and another 5 minutes for resting after cooking.
My total time is approximately 45–60 minutes, with only about 25 minutes of active preparation and cooking.
Variations
For a spicier chimichurri, I increase the red pepper flakes or add finely chopped fresh chile. When I prefer something milder, I simply leave the red pepper flakes out.
I can make a more traditional parsley-forward chimichurri by omitting the cilantro and using additional parsley instead.
When I don’t have access to an outdoor grill, I cook my lamb chops in a very hot cast-iron skillet or grill pan. I still get excellent browning and can spoon the chimichurri over them exactly the same way.
For additional citrus flavor, I add fresh lemon zest to the lamb seasoning or a small squeeze of lemon juice to my chimichurri.
I can also use the same recipe with lamb loin chops. Since their shape and thickness can differ from rib chops, I adjust my cooking time and check the internal temperature rather than relying only on the clock.
Storage/Reheating
I store leftover cooked lamb chops in an airtight container in the refrigerator for up to 3–4 days. I keep my leftover chimichurri in a separate airtight container in the refrigerator.
The olive oil in refrigerated chimichurri can become cloudy or firm. I let the sauce sit at room temperature briefly and stir it well before serving.
For reheating the lamb, I prefer gentle heat so I don’t dry it out. I place the chops in a covered skillet over low heat or warm them in a low oven just until heated through.
I add fresh chimichurri after reheating rather than heating the sauce with the lamb because I want to preserve its bright, fresh herb flavor.
FAQs
What cut of lamb is best for Grilled Lamb Chops with Chimichurri?
I like using lamb rib chops when I want an elegant presentation and tender texture. Lamb loin chops are another excellent option and tend to be thicker and meatier. I adjust my grilling time according to whichever cut I use.
How do I know when my lamb chops are done?
I use an instant-read meat thermometer inserted into the thickest part without touching the bone. Because preferences and food-safety recommendations can differ, I choose my target temperature accordingly and remember that the temperature can rise slightly while the lamb rests.
Can I make the chimichurri ahead of time?
Yes. I often prepare my chimichurri several hours ahead and refrigerate it in a covered container. I bring it closer to room temperature and stir it thoroughly before serving so the olive oil and herbs combine again.
What can I serve with grilled lamb chops?
I love serving them with roasted or grilled potatoes, couscous, rice, grilled vegetables, a simple green salad, or crusty bread. I usually choose relatively simple sides because the lamb and chimichurri already provide plenty of flavor.
Can I cook lamb chops without a grill?
Yes. I heat a cast-iron skillet or grill pan over medium-high to high heat and sear the chops on both sides until browned and cooked to my preferred doneness. I rest them for about 5 minutes and add the chimichurri just before serving.
Conclusion
Grilled Lamb Chops with Chimichurri give me a delicious combination of smoky, juicy meat and a bright, garlicky herb sauce. I love that the lamb requires only simple seasoning and a few minutes over high heat, while the homemade chimichurri adds enough freshness and acidity to transform the entire dish. Whether I prepare these chops for a summer cookout, dinner with family, or a special occasion, I get an impressive main course without a complicated cooking process.
PrintGrilled Lamb Chops with Chimichurri
Grilled Lamb Chops with Chimichurri pair juicy, beautifully charred lamb with a bright, garlicky herb sauce. Fresh parsley, vinegar, garlic, and olive oil balance the richness of the lamb for an impressive yet simple main course.
- Prep Time: 15 minutes
- Cook Time: 6–10 minutes
- Total Time: 45–60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-Inspired
- Diet: Low Lactose
Ingredients
- 8 lamb rib or loin chops
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh lemon juice
- 1 cup fresh flat-leaf parsley, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 3 garlic cloves, minced, for the chimichurri
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, for the chimichurri
- 1/4 teaspoon black pepper, for the chimichurri
- 1/2 cup extra-virgin olive oil
Instructions
- Pat the lamb chops dry with paper towels and place them in a shallow dish. Rub with 2 tablespoons olive oil, garlic, salt, black pepper, rosemary, and lemon juice. Let rest for 20–30 minutes before grilling.
- Combine the parsley, cilantro, garlic, red wine vinegar, oregano, red pepper flakes, salt, and black pepper in a bowl. Slowly stir in the extra-virgin olive oil until well combined. Let the chimichurri rest for at least 15 minutes before serving.
- Preheat the grill to medium-high or high heat. Clean and lightly oil the grill grates.
- Place the lamb chops on the hot grill and cook for approximately 3–5 minutes on the first side.
- Flip the chops and grill for another 3–5 minutes, adjusting the cooking time for their thickness and desired doneness. Use an instant-read thermometer inserted into the thickest part without touching the bone to check doneness.
- Transfer the grilled lamb chops to a clean plate and let them rest for about 5 minutes.
- Arrange the rested lamb chops on a serving platter and generously spoon chimichurri over the top. Serve additional chimichurri on the side.
Notes
- For spicier chimichurri, increase the red pepper flakes or add finely chopped fresh chile.
- For a parsley-forward chimichurri, omit the cilantro and replace it with additional fresh parsley.
- If an outdoor grill is unavailable, cook the lamb chops in a very hot cast-iron skillet or grill pan.
- Add fresh lemon zest to the lamb seasoning or a squeeze of lemon juice to the chimichurri for additional citrus flavor.
- Rib or loin chops both work well; adjust cooking time according to thickness and use an instant-read thermometer to check doneness.
- Store cooked lamb chops in an airtight container in the refrigerator for up to 3–4 days and keep leftover chimichurri in a separate container.
- Refrigerated chimichurri may become cloudy or firm as the olive oil chills. Let it sit briefly at room temperature and stir well before serving.
- Reheat lamb gently in a covered skillet over low heat or in a low oven, then add fresh chimichurri after reheating.
Nutrition
- Serving Size: 2 lamb chops with chimichurri
- Calories: 590 kcal
- Sugar: 1 g
- Sodium: 760 mg
- Fat: 48 g
- Saturated Fat: 12 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 115 mg
