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Grilled Lamb Chops with Chimichurri

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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.

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

  1. 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.
  2. 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.
  3. Preheat the grill to medium-high or high heat. Clean and lightly oil the grill grates.
  4. Place the lamb chops on the hot grill and cook for approximately 3–5 minutes on the first side.
  5. 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.
  6. Transfer the grilled lamb chops to a clean plate and let them rest for about 5 minutes.
  7. 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

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