BBQ Lamb with Avocado Chimichurri (Printer-friendly)
Juicy grilled lamb chops topped with zesty avocado chimichurri sauce, ready in 35 minutes.
# What You Need:
→ For the Lamb
01 - 8 small lamb chops (approximately 1.75 lbs total)
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper
→ For the Avocado Chimichurri Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 1 cup fresh flat-leaf parsley, finely chopped
10 - 1/4 cup fresh cilantro, finely chopped
11 - 1/4 cup fresh oregano leaves, finely chopped (or 2 tablespoons dried oregano)
12 - 2 garlic cloves, minced
13 - 1 small shallot, finely chopped
14 - 1 red chili, deseeded and finely chopped (optional for heat)
15 - 3 tablespoons red wine vinegar
16 - 1/2 cup extra-virgin olive oil
17 - Juice of 1/2 lemon
18 - 1/2 teaspoon sea salt
19 - 1/4 teaspoon freshly ground black pepper
# How to Make It:
01 - Preheat your grill or barbecue to medium-high heat, approximately 400°F.
02 - In a small mixing bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, sea salt, and black pepper. Whisk until thoroughly blended to create a uniform marinade.
03 - Rub the marinade evenly over all surfaces of the lamb chops, ensuring each piece is well coated. Allow the lamb to rest at room temperature for 15 minutes to absorb flavors. For enhanced flavor, you may refrigerate for up to 2 hours before grilling.
04 - While the lamb marinates, prepare the dressing. In a food processor or blender, combine the avocado, parsley, cilantro, oregano, garlic, shallot, red chili (if using), red wine vinegar, extra-virgin olive oil, lemon juice, salt, and pepper. Pulse the mixture until well combined but still slightly chunky. Taste and adjust seasoning as needed.
05 - Place the marinated lamb chops on the preheated grill. Cook for 3 to 4 minutes per side for medium-rare doneness, or adjust time to reach your preferred level of doneness. Use tongs to flip the chops only once during cooking.
06 - Remove the lamb chops from the grill and transfer to a clean platter. Let the meat rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring optimal tenderness.
07 - Arrange the rested lamb chops on serving plates. Generously spoon the avocado chimichurri dressing over the top of each chop. Serve immediately while the lamb is still warm and the chimichurri is vibrant.
# Expert Tips:
01 -
- The way creamy avocado mellows the sharp traditional chimichurri into something you'll want to put on everything
- Grilled lamb with this sauce creates that dinner party moment where everyone goes quiet and just enjoys their food
02 -
- Overblending the chimichurri turns it into a smooth sauce rather than a textured dressing
- Room temperature lamb cooks more evenly than cold meat straight from the fridge
03 -
- Making the chimichurri a few hours ahead actually improves the flavor
- Letting the lamb rest after grilling is the difference between juicy and dry meat