Grilled Lamb Chops with Chimichurri
Perfectly pink lamb chops with the brightest, herbiest chimichurri. This is the recipe that makes me feel like a grill master.
Main Dish · Prep 15 min · Cook 8 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 6 lamb chops, about 2.5cm thick
- 1 large bunch flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano, chopped, or 1 tsp dried
- 4 cloves garlic, minced
- 3 tbsp red wine vinegar
- 80 ml olive oil
- 0.5 tsp red pepper flakes
- salt and pepper, generous
Lamb chops are one of the fastest, most impressive things you can cook. Three minutes per side on a screaming hot grill and you are done. The key is starting with good quality chops, seasoning them simply, and not overcooking them.
Chimichurri is the perfect partner — it is bright, acidic, and herby enough to cut through the richness of the lamb. The combination is classic Argentine cooking and it is one of those pairings where both elements are good on their own but together become something transcendent.
I make chimichurri year-round. It goes on steak, chicken, fish, roasted vegetables, eggs — basically everything.
Pro Tips
- Take the chops out of the fridge 30 minutes before cooking. Room temperature meat cooks more evenly.
- Season generously with salt and pepper. That is all you need. The chimichurri does the rest.
- Internal temp of 55C for medium-rare. Use a thermometer until you can judge by feel.
- Make the chimichurri at least 30 minutes ahead so the flavors meld. It keeps for a week in the fridge.
Serving
Arrange chops on a warm platter, spoon chimichurri generously over top. Serve with grilled vegetables and crusty bread. A glass of Malbec is the correct wine.
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