Description
Juicy grilled lamb chops paired with a bright, herbaceous chimichurri sauce made from fresh parsley, garlic, and red wine vinegar. This quick and easy recipe delivers a flavorful, crowd-pleasing meal perfect for weeknights or entertaining.
Ingredients
- 8 bone-in lamb chops (about 4–5 oz each, 1 inch thick)
- 2 tablespoons extra virgin olive oil (for marinating)
- 1 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Juice of half a lemon
- 1/3 cup extra virgin olive oil (for chimichurri sauce)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Pat the lamb chops dry with paper towels and trim any excess fat if desired.
- Rub the lamb chops lightly with 2 tablespoons of olive oil, then season generously with salt and freshly ground black pepper.
- Let the chops sit at room temperature for 15 minutes to ensure even cooking.
- In a medium bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, lemon juice, red pepper flakes, 1/3 cup olive oil, and a pinch of salt and pepper. Stir well and set aside to let flavors meld.
- Preheat your grill or grill pan to medium-high heat (around 400°F). Brush the grill or pan with a little olive oil to prevent sticking.
- Place the lamb chops on the grill and cook for about 4 minutes on one side without moving them to create a good sear.
- Flip the chops and grill for another 3-4 minutes for medium-rare doneness (internal temperature about 135°F). Adjust time for thickness or preferred doneness.
- Transfer the chops to a plate and cover loosely with foil. Rest for 5 minutes to allow juices to redistribute.
- Serve the lamb chops hot with a generous spoonful of the herb chimichurri sauce on top.
Notes
Let the lamb chops come to room temperature before grilling for even cooking. Do not flip the chops too soon to develop a good sear. Rest the meat after grilling to keep it juicy. Make the chimichurri sauce ahead of time to let flavors meld. If chimichurri tastes too sharp, add a splash more olive oil or a pinch of sugar to mellow it out. Use a meat thermometer for best doneness results.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 lamb chop with chi
- Calories: 350
- Sugar: 0.5
- Sodium: 220
- Fat: 28
- Saturated Fat: 9
- Carbohydrates: 2
- Fiber: 1
- Protein: 25
Keywords: grilled lamb chops, chimichurri sauce, easy lamb recipe, herb sauce, quick dinner, Mediterranean lamb, grilled meat, paleo lamb recipe, gluten-free lamb