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Flavorful Grilled Lamb Chops with Fresh Mint Chimichurri

grilled lamb chops with fresh mint chimichurri - featured image
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A quick and easy summer recipe featuring grilled lamb chops paired with a bright and herbaceous fresh mint chimichurri sauce. Perfect for weeknights or impressing guests with bold, fresh flavors.

Ingredients

Scale
  • 8 lamb chops (about 1-inch thick, bone-in recommended for flavor)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 cup fresh mint leaves, packed (washed and roughly chopped)
  • 1/2 cup fresh flat-leaf parsley (roughly chopped)
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chimichurri: In a medium bowl, combine chopped mint, parsley, minced garlic, finely chopped shallot, and red pepper flakes. Add red wine vinegar and olive oil. Stir until well mixed. Season with salt and pepper to taste. Let rest at room temperature while preparing lamb.
  2. Season the Lamb Chops: Pat lamb chops dry with paper towels. Drizzle olive oil over chops, then sprinkle with salt, pepper, and smoked paprika if using. Rub seasoning evenly on both sides. Set aside for a few minutes.
  3. Preheat the Grill: Heat grill to medium-high (400-450°F). If using charcoal, wait until coals are glowing red with light ash. Clean and lightly oil grill grates.
  4. Grill the Lamb Chops: Place lamb chops on grill. Cook 3-4 minutes per side for medium-rare, adjusting time for thickness. Flip once using tongs. Use meat thermometer to check for 130°F internal temperature if desired.
  5. Rest the Meat: Remove chops from grill, transfer to plate, tent loosely with foil, and let rest for 5 minutes.
  6. Serve with Chimichurri: Spoon generous amount of fresh mint chimichurri over lamb chops just before serving.

Notes

Let lamb chops rest after grilling to lock in juices. Take lamb out of fridge 20 minutes before grilling for even cooking. Use direct heat first to sear, then indirect heat if needed. Keep chimichurri slightly chunky for rustic texture. Adjust acidity of chimichurri with vinegar or olive oil to taste. Avoid overcrowding grill for even cooking. Use spray bottle to control flare-ups.

Nutrition

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

Find it online: https://bitefuljoy.com/flavorful-grilled-lamb-chops-with-fresh-mint-chimichurri-recipe-perfect-for-summer/