Lamb Chops With Chimichurri (Printer-friendly)

Tender grilled lamb with vibrant herb sauce

# What You Need:

→ Lamb

01 - 8 lamb chops, about 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried oregano

→ Chimichurri Sauce

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh cilantro, finely chopped
08 - 3 garlic cloves, minced
09 - 2 tablespoons red wine vinegar
10 - 1/2 cup extra virgin olive oil
11 - 1/2 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon kosher salt
13 - Freshly ground black pepper, to taste
14 - Juice of 1/2 lemon

# How to Make It:

01 - Set a grill or grill pan over medium-high heat and allow it to reach the proper cooking temperature.
02 - Pat the lamb chops thoroughly dry with paper towels. Rub all sides evenly with olive oil, kosher salt, freshly ground black pepper, and dried oregano. Allow the chops to rest at room temperature while preparing the chimichurri.
03 - In a mixing bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, crushed red pepper flakes, kosher salt, black pepper, and lemon juice. Whisk until well blended and set aside to let the flavors meld.
04 - Place the seasoned lamb chops onto the hot grill. Cook for 3 to 4 minutes per side for medium-rare, reaching an internal temperature of 130°F. Adjust cooking time for preferred doneness.
05 - Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
06 - Arrange the lamb chops on a serving platter and spoon generous amounts of chimichurri sauce over the top before serving.

# Expert Tips:

01 -
  • The chimichurri is so good you will start putting it on eggs, toast, and honestly anything that sits still long enough.
  • Thirty minutes total time means you can pull this off on a Tuesday without thinking too hard about it.
  • Lamb chops look incredibly impressive at a dinner party but require almost zero technical skill to nail.
02 -
  • If you put the lamb on the grill straight from the refrigerator, the outside will char before the inside cooks, so always let it temper at room temperature for twenty minutes.
  • Chimichurri actually tastes better on the second day, so make a double batch and keep it in the fridge for up to a week.
  • Overcooking lamb chops is the quickest way to ruin a beautiful piece of meat, so pull them at 125 degrees Fahrenheit if you like medium rare because carryover heat will finish the job.
03 -
  • Use a meat thermometer every single time because guessing is how expensive lamb turns into a disappointment.
  • Pour any leftover chimichurri over scrambled eggs the next morning and you will feel like a genius.

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