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Flavorful Grilled Lamb Chops with Easy Fresh Mint Chimichurri

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Juicy grilled lamb chops paired with a bright, fresh mint chimichurri sauce, perfect for quick weeknight dinners or impressive summer barbecues.

Ingredients

Scale
  • 8 lamb rib chops (about 1-inch thick, roughly 1.5 lbs or 700g)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 cup fresh mint leaves, packed (washed and roughly chopped)
  • 1/2 cup fresh parsley leaves (flat-leaf preferred)
  • 3 garlic cloves, minced
  • 1 small shallot, finely chopped
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions

  1. Pat the lamb chops dry with paper towels to ensure a good sear.
  2. In a mixing bowl, combine 2 tablespoons olive oil, minced garlic, kosher salt, black pepper, and smoked paprika (if using). Rub this mixture evenly over the lamb chops.
  3. Let the lamb chops marinate at room temperature for 15-20 minutes.
  4. While the lamb marinates, finely chop the mint, parsley, garlic, and shallot.
  5. In a bowl, whisk together the olive oil, red wine vinegar, and honey.
  6. Stir in the chopped herbs and garlic mixture. Season with salt and pepper to taste.
  7. Let the chimichurri sit for at least 10 minutes to meld flavors (can be made up to a day ahead and refrigerated).
  8. Preheat the grill or grill pan to high heat (around 450°F/230°C). Lightly oil the grill grates or pan to prevent sticking.
  9. Place the lamb chops on the grill and cook for about 3-4 minutes per side for medium-rare (internal temp about 135°F/57°C). Adjust time for thickness.
  10. Transfer the chops to a plate and loosely tent with foil. Rest for 5 minutes to let juices redistribute.
  11. Serve the lamb chops topped with fresh mint chimichurri or serve the sauce on the side.

Notes

Use an instant-read thermometer to check doneness; 135°F (57°C) is ideal for medium-rare. Let the lamb rest after grilling to keep it juicy. Chimichurri can be made ahead and refrigerated; bring to room temperature before serving. If fresh mint is unavailable, substitute with cilantro or basil. For dairy-free, swap honey with maple syrup.

Nutrition

Keywords: grilled lamb chops, mint chimichurri, easy lamb recipe, summer barbecue, quick dinner, fresh herbs, smoky lamb

Find it online: https://yumnode.com/flavorful-grilled-lamb-chops-with-easy-fresh-mint-chimichurri-recipe/