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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 that adds a unique twist to a classic dish. Perfect for quick, flavorful summer BBQs or weeknight dinners.

Ingredients

Scale
  • 8 bone-in lamb rib chops (about 1-inch thick)
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup packed fresh mint leaves, roughly chopped
  • ½ cup packed flat-leaf parsley leaves, roughly chopped
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes (optional)
  • Juice of half a lemon
  • 1 small shallot, finely minced (optional)
  • 1 teaspoon honey

Instructions

  1. Pat the lamb chops dry with paper towels to promote a good sear. Season both sides generously with kosher salt and freshly ground black pepper. Drizzle with 2 tablespoons of olive oil and rub it in gently. Let them sit at room temperature for about 10 minutes.
  2. In a mixing bowl, combine minced garlic, chopped mint, parsley, shallot (if using), red pepper flakes, red wine vinegar, lemon juice, honey, and remaining 1 tablespoon olive oil. Stir well to combine. For a smoother sauce, pulse lightly in a food processor, keeping some texture. Season with salt and pepper to taste. Set aside to let flavors meld.
  3. Preheat grill or grill pan to medium-high heat (around 425°F / 220°C). Brush grates or pan with oil to prevent sticking.
  4. Grill lamb chops for about 3-4 minutes per side for medium-rare (internal temperature around 135°F / 57°C). Adjust time for thickness. Flip only once per side for best crust.
  5. Transfer chops to a plate and cover loosely with foil. Let rest for 5 minutes to redistribute juices.
  6. Serve lamb chops topped with generous amounts of fresh mint chimichurri. Garnish with extra mint leaves if desired.

Notes

Let lamb chops come to room temperature before grilling for even cooking. Pat dry for a better sear. Use a meat thermometer to check doneness (135°F for medium-rare). Make chimichurri just before serving for freshest flavor. If grilling indoors, ventilate well to avoid smoke buildup. Leftovers keep up to 2 days refrigerated; reheat gently in oven.

Nutrition

Keywords: grilled lamb chops, mint chimichurri, summer BBQ, easy lamb recipe, fresh herb sauce, quick dinner, keto friendly, gluten free

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