BBQ Lamb with Avocado Chimichurri

The first time I made this for a summer dinner party, my friend Marco kept asking what was in the sauce. He couldn't quite place that creamy herbaceous element that made everything sing. By the time the lamb came off the grill with those perfect char lines, the chimichurri had become the star we're still talking about months later.

Last August I served this at my sister's birthday and watched our dad, who claims to dislike fancy herbs, go back for thirds. The smokiness from the grill playing against the bright, almost velvety sauce changed his mind about lamb being too gamey. Sometimes the right combination just wins people over without any convincing needed.

Ingredients

• 8 small lamb chops: Let them come to room temperature before grilling for even cooking
• 2 tbsp olive oil: Creates that beautiful caramelized exterior on the meat
• 2 garlic cloves, minced: Finer mincing means the flavor distributes evenly
• 1 tsp smoked paprika: Adds that authentic barbecue depth
• 1 tsp ground cumin: Earthy warmth that complements the lamb perfectly
• 1 tsp sea salt: Essential for drawing out the lamb's natural flavors
• ½ tsp freshly ground black pepper: Freshly ground makes a noticeable difference
• 1 ripe avocado: Should yield slightly to gentle pressure
• 1 cup fresh flat-leaf parsley: Flat-leaf has more flavor than curly varieties
• ¼ cup fresh cilantro: Adds bright, citrusy notes
• ¼ cup fresh oregano leaves: Dried works but fresh is worth seeking out
• 2 garlic cloves, minced: Don't be shy with garlic in chimichurri
• 1 small shallot: Milder than onion, perfect for raw sauces
• 1 red chili: Optional, but a little heat makes everything pop
• 3 tbsp red wine vinegar: Provides that characteristic tang
• ½ cup extra-virgin olive oil: Use good quality oil here
• Juice of ½ lemon: Brightens the whole sauce

Instructions

Prepare the grill:

Get your barbecue to medium-high heat, about 375°F to 400°F, with direct grilling space ready for the lamb chops.

Marinate the meat:

Whisk together the olive oil, garlic, smoked paprika, cumin, salt, and pepper in a small bowl. Rub this mixture all over the lamb chops and let them sit at room temperature while you make the sauce.

Blend the chimichurri:

Pulse the avocado, parsley, cilantro, oregano, garlic, shallot, chili, red wine vinegar, olive oil, lemon juice, salt, and pepper in your food processor. Stop when it's combined but still has some texture, about 10-15 short pulses.

Grill to perfection:

Cook the lamb for 3 to 4 minutes per side for medium-rare, or adjust the time for your preferred doneness. The outside should be nicely charred while the inside stays juicy and pink.

Rest and serve:

Let the lamb rest for 5 minutes so the juices redistribute throughout the meat. Spoon generous amounts of chimichurri over each chop right before serving.

Save

This recipe has become my go-to when I want something that feels impressive but doesn't require hours of preparation. The way the rich, smoky lamb plays against the cool, vibrant sauce creates that perfect bite I find myself craving on warm evenings.

Marinating Like a Pro

I've learned that rubbing the spices into the meat with my hands, really working them into every nook and cranny, makes a significant difference in flavor penetration. The oil helps carry those aromatics deep into the meat fibers while the fifteen minutes at room temperature lets everything meld together beautifully.

Grill Mastery

The key to restaurant-quality lamb is developing a proper crust without overcooking the interior. I've found that patting the chops dry before applying the marinade and resisting the urge to move them around too much on the grill gives those picture-perfect sear marks everyone loves.

Making It Yours

This dish is incredibly forgiving and adaptable to your preferences. You can dial up the heat, adjust the herbs, or even switch the protein while keeping that signature sauce that makes everything taste better.

• Swap in pork chops or chicken thighs if lamb feels too special for a Tuesday night
• Add a tablespoon of honey to the chimichurri if you prefer sweetness with your heat
• Double the sauce recipe and use leftovers on eggs, sandwiches, or roasted vegetables the next day

Save

There's something deeply satisfying about pulling this platter off the grill, the aromas of smoke and herbs filling the air, and knowing you're about to serve something that makes people happy.

Recipe FAQs

→ How do I know when lamb chops are done?

Use a meat thermometer to check internal temperature. Medium-rare reaches 130-135°F, medium reaches 140-145°F. Let chops rest for 5 minutes after grilling for juicy results.

→ Can I make avocado chimichurri ahead?

Best made fresh but can be refrigerated up to 24 hours. Press plastic wrap directly onto surface to prevent browning. Bring to room temperature before serving.

→ What cut of lamb works best?

Lamb rib chops or loin chops are ideal for quick grilling. Look for chops with good marbling and trim excess fat to prevent flare-ups on the grill.

→ Is this dish spicy?

The red chili adds mild warmth, but it's optional. Omit or reduce chili for a milder version while keeping all the vibrant herb flavors intact.

→ What sides complement this dish?

Grilled vegetables, roasted potatoes, or a crisp green salad balance the rich lamb. Rice pilaf or crusty bread also works beautifully to soak up the chimichurri.

→ Can I use dried herbs instead of fresh?

Fresh herbs provide the signature chimichurri flavor. If using dried, reduce quantities by one-third and add extra fresh parsley or cilantro for brightness.