Amazing 25-Minute Grilled Lamb Chops

Oh, summer is officially here in my book the second I hear the propane tank hiss when I fire up the grill! There is nothing—and I mean *nothing*—better than the smell of rich, fatty lamb hitting those hot grates. But if you just slap some chops on there naked, you’re missing the absolute best part!

Today, we’re making the gold standard: Grilled Lamb Chops with Mint Chimichurri. Seriously, mastering the sear on these chops and then topping them with the brightest, zestiest herbaceous sauce I know is my secret weapon. It’s quick, it’s impressive, and it’s shockingly easy. You’ll feel like a barbecue hero, trust me!

I learned the hard way that lamb needs a strong contrast, which is why this sauce is everything. If you want to see how I pull this off every time, just head over to my main recipe index for the full breakdown on technique!

Why This Grilled Lamb Chops with Mint Chimichurri Recipe Works

When I tell you this is my go-to summer dinner, I mean it! This isn’t one of those recipes that takes all day staring at the meat. It just sings. We get amazing flavor combination because the rich meat gets cut perfectly by that fresh topping.

• It’s ridiculously fast! The whole thing clocks in at about 25 minutes total.
• The balance of the charred, smoky chop against the zesty, herbaceous sauce is just pure magic.
• Seriously, everyone thinks this takes hours of finesse, but I promise it’s so simple.

Quick Preparation for a Weeknight Meal

You heard me—25 minutes! Because the chops are thin and the sauce is blitzed in the food processor, this is perfect for a spontaneous Quick weeknight lamb dinner. You just need to have your grill hot!

The Brightness of Homemade Mint Chimichurri Sauce Recipe

Rich lamb chops (especially the loin cut) need something sharp to cut through the fat, and this sauce delivers. My Homemade mint chimichurri sauce recipe uses way more mint than parsley, which keeps it incredibly fresh and herbaceous.

Sourcing and Preparing Your Lamb Chops for Grilling

Okay, before we even think about firing up the gas or charcoal, we need the right chops! The quality of the meat really determines how good your final Grilled Lamb Chops with Mint Chimichurri will be. I use loin chops, usually about an inch thick across the board, because they cook so consistently on the grill.

If you can’t find loin chops, don’t panic. Rib chops work just as beautifully, as they have great marbling. The key, no matter what you choose, is the thickness. Anything much thinner and they dry out before you get a good sear, and anything thicker throws off my timing completely. Following this Loin chops grilling technique relies on that consistent 1-inch depth.

Choosing the Best Grilled Lamb Chops Recipe Cut

Stick with loin chops if you can—they are tender and cook fast! But if you grab rib chops instead, that’s totally fine. Make sure they look bright red and feel firm to the touch. We really need that 1-inch thickness for our quick grilling times, so eyeball them carefully!

Ingredients for Grilled Lamb Chops with Mint Chimichurri

Okay, gathering supplies is half the battle, right? I always separate my ingredients into two clear piles: one for the chops themselves—just oil, salt, and pepper—and one massive pile for that amazing green sauce. You need about 8 loin chops, all around one inch thick, for this to work right.

For the sauce, it’s all about the fresh leafy stuff, vinegar, lots of good olive oil, and those little flavor punches like garlic and pepper flakes. Get your measuring spoons ready!

For the Herbaceous Lamb Chop Topping

This is where the flavor explodes, my friends! We are packing a powerful flavor punch by using a cup of fresh herbs—a mix of mint and parsley. You’ll need two cloves of garlic, some sharp red wine vinegar, a good half cup of olive oil for the base, and those tiny red pepper flakes for a bit of heat. This makes the ultimate Herbaceous lamb chop topping.

How to Prepare Homemade Mint Chimichurri Sauce Recipe

This sauce is the star of the show, and it’s so much better when it’s freshly made. Seriously, don’t even think about squeezing a bottle of pesto on here instead—this is what makes the Grilled Lamb Chops with Mint Chimichurri shine!

The easiest route is definitely the food processor. You just toss the mint, parsley, garlic, red wine vinegar, the half-cup of olive oil, the pepper flakes, and that little bit of salt right into the bowl. Pulse it, pulse it, pulse it! The trick here, and this is vital for a great Zesty sauce for red meat, is *not* to let it turn into soup. You want it finely chopped, yes, but you should still see some texture. Stop pulsing when it looks chunky but beautifully combined.

If you’re taking the rustic route and chopping by hand (which I totally respect, sometimes the machine feels like too much work!), just make sure those herbs and garlic are minced super finely before whisking in the liquids. Trust me, you’ll enjoy this fresh flavor, and it tastes amazing poured over fresh veggie sides like the ones in my mint detox juice recipe, too!

Mastering How to Cook Lamb Chops on the Grill

This is it—the moment of truth! The chops are seasoned beautifully, the chimichurri is waiting patiently, and my grill is roaring hot. For these 1-inch loin chops, we need a solid medium-high heat, around 400°F, to get that gorgeous crust without overcooking the center. Always scrape and oil those grates first; no one wants stuck lamb.

Once the grill is hot, lay those seasoned chops right on down. They cook fast, seriously fast! We’re looking at about 3 to 4 minutes per side if you want that perfect medium-rare. Resist the urge to peek too much! If you’re curious about timing, check out how I handle my pork chops—the principles are the same!

My biggest tip here is this: Trust your thermometer! Trying to guess doneness based on feel on the grill is risky. Getting the Perfectly grilled lamb chops internal temperature right is how you make these legendary.

Achieving Perfectly Grilled Lamb Chops Internal Temperature

For that ideal medium-rare, pull them off the grill right when the thermometer reads 130°F. If you’re aiming for medium, go for 135°F to 140°F. Remember, they keep cooking for a few minutes after you pull them off the heat! This carryover cooking prevents you from ending up with dry lamb. Always check!

Resting and Serving Your Grilled Lamb Chops with Mint Chimichurri

Oh, don’t you dare slice into those gorgeous chops right off the grill! That’s the fastest way to lose all those wonderful juices you worked so hard to keep inside during cooking. You absolutely must let them rest for five full minutes on a cutting board.

Resting lets the fibers relax and reabsorb the moisture—it’s non-negotiable for juiciness! Once they’ve rested, it’s platter time. Serve them up immediately and spoon a really generous amount of that bright, fresh Mint Chimichurri right over the top of each chop. That’s the payoff!

Flavorful Lamb Chop Pairings and Serving Suggestions

Since the mint chimichurri is so bright and herbaceous, you don’t need heavy sides weighing the plate down. We want fresh flavors to complement the lamb! When I’m planning my Flavorful lamb chop pairings, I always lean toward things that can handle a little drizzle of that extra sauce, too.

Roasted potatoes are fantastic; the crispy edges soak up everything wonderfully. If I’m keeping it really light, a simple, peppery green salad is perfect. I love using my fennel and arugula salad because the citrus snaps against the richness of the chops. Or, for something a little warmer, you can’t beat my roasted garlic cauliflower mash when you’re feeling fancy.

Storage and Reheating Instructions for Leftovers

You are definitely going to have leftovers, because these chops are so good people will sneak one later! The trick is to never store the chops and the sauce together. Keep your wonderful Mint Chimichurri Sauce in a sealed jar in the fridge—it keeps great for nearly a week!

For the leftover chops, avoid the microwave completely; it just turns them tough fast. I gently reheat mine in a non-stick skillet over low heat, maybe adding just a tiny splash of water to create steam, until they warm through. This keeps them much juicier!

Frequently Asked Questions About Grilled Lamb Chops

I know you guys are going to nail those chops, but sometimes questions pop up once you’re in the thick of cooking! I’ve gathered up a few things I always get asked about when people try this Grilled Lamb Chops with Mint Chimichurri recipe for the first time. Don’t worry about technique—I’ve got you covered here.

Can I make the Mint Chimichurri ahead of time?

Oh yes, please do! If anything, the Homemade mint chimichurri sauce recipe tastes even better the next day after the mint, parsley, and garlic have really had time to marry in that olive oil bath. Just keep it tightly covered in the fridge separately from the meat, and give it a good stir before spooning it on.

What is the best way to reheat leftover lamb chops?

My rule is never, ever use the microwave unless you absolutely have to. It just ruins the texture! The best way to bring those leftovers back to life is to gently warm them in a skillet over low heat, maybe just adding a tiny tablespoon of water underneath to create some steam. That helps keep them soft.

Is this considered a Mediterranean grilled lamb chops recipe?

Absolutely! Because we are focusing on fresh herbs, olive oil, garlic, and acidity—and avoiding heavy sauces—this recipe fits perfectly into the Mediterranean grilled lamb chops style. It’s so fresh and flavorful, feeling lighter than a typical barbecue dish.

If you have any other specific questions about timing or technique, you can always check my main policy page to see how to get in touch if I haven’t covered it here!

Print