Grilled Lamb Chops with Chimichurri
Juicy grilled lamb chops served with a vibrant and zesty chimichurri, a classic Argentine sauce. This quick and flavorful dish is perfect for a weeknight meal or a special occasion.
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Ingredients
Gather everything before you start cooking.
Main
- 8 lamb loin chops (about 1½ inches thick)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Chimichurri
- ½ cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 2 tbsp red wine vinegar
- ¼ cup olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Steps
- 1
Prepare the Chimichurri
In a small bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes (if using), salt, and pepper. Stir well to combine. Set aside to allow the flavors to meld.
~5 min
- 2
Season the Lamb Chops
Pat the lamb chops dry with paper towels. Drizzle with olive oil and season generously with kosher salt and black pepper on both sides.
~2 min
- 3
Preheat the Grill
Preheat your grill to medium-high heat (375-400°F / 190-200°C). Clean the grill grates thoroughly.
~10 min
- 4
Grill the Lamb Chops
Place the seasoned lamb chops on the hot grill grates. Grill for 3-5 minutes per side for medium-rare, or until they reach your desired doneness. For medium-rare, the internal temperature should reach 135-140°F (57-60°C).
~8 min
- 5
Rest the Lamb Chops
Transfer the grilled lamb chops to a cutting board or plate. Tent loosely with foil and let them rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.
~5 min
- 6
Serve
Serve the rested lamb chops immediately, topped generously with the prepared chimichurri sauce.
~1 min
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