Grilled Lamb Chops with Mint Chimichurri
Follow these steps to grill lamb loin chops to your preferred doneness and top them with a bright, fresh mint chimichurri sauce.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
- 8 lamb loin chops (about 1 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh mint leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 2 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (for sauce)
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt (for sauce)
Instructions
- Prepare the chimichurri: Combine mint, parsley, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and 1/4 teaspoon salt in a food processor. Pulse until the mixture is finely chopped but still has texture. Set aside.
- Season the lamb: Rub the lamb chops with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
- Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates.
- Grill the chops: Place the lamb chops on the hot grill. Grill for 3 to 4 minutes per side for medium-rare (internal temperature of 130°F). Adjust time for your desired doneness.
- Rest the meat: Remove the chops from the grill and let them rest on a cutting board for 5 minutes before serving.
- Serve immediately, spooning a generous amount of the mint chimichurri over each chop.
Notes
- For medium doneness, aim for an internal temperature of 135°F to 140°F.
- You can substitute lamb rib chops for loin chops if preferred.
- If you do not have a food processor, finely chop all chimichurri herbs and garlic by hand.
Nutrition
- Serving Size: 2 chops
- Calories: 450
- Sugar: 0
- Sodium: 550
- Fat: 32
- Saturated Fat: 9
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 35
- Cholesterol: 105