Description
Tender, juicy grilled lamb chops served with a vibrant Herb Green Chimichurri Drizzle. This quick and impressive dish is perfect for transforming a weeknight dinner into a gourmet experience.
Ingredients
- 1.5 lbs lamb loin or rib chops (4–6 chops)
- 1 Tbsp olive oil (for lamb)
- 0.5 tsp salt (or to taste)
- 0.25 tsp black pepper (or to taste)
- 0.5 cup fresh parsley, packed and finely chopped
- 0.25 cup fresh cilantro, packed and finely chopped (or use more parsley)
- 3 cloves garlic, minced (or 1 Tbsp pre-minced)
- 2 Tbsp red wine vinegar
- 0.25 cup extra virgin olive oil
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes (or to taste)
Instructions
- Prepare Lamb Chops: Pat chops dry with paper towels until they feel quite dry. Lightly rub them with 1 Tbsp olive oil, then season generously with salt and black pepper on both sides. Let them rest at room temperature for 15-20 minutes, allowing the seasoning to penetrate.
- Make Chimichurri Drizzle: Finely chop the parsley, cilantro, and garlic. In a medium bowl, combine them with red wine vinegar, extra virgin olive oil, dried oregano, and red pepper flakes. Stir well until the sauce is a vibrant green and smells wonderfully aromatic, letting flavors meld.
- Preheat Grill: Heat an outdoor grill or a 10-inch cast-iron grill pan to medium-high heat (around 400-450F). Ensure grates are clean and shimmering hot before adding the lamb.
- Grill Lamb Chops: Place chops on the hot grill. Cook for 3-5 minutes per side for medium-rare (internal temperature 130-135F), adjusting for your desired doneness.
- Rest And Serve: Transfer the grilled lamb chops to a cutting board, tent loosely with foil, and let them rest for 5 minutes. Drizzle generously with the Herb Green Chimichurri Drizzle before serving.
Notes
Don’t have lamb? Thick-cut chicken breasts or firm fish fillets can be grilled similarly. For the herbs, use what’s fresh and available; mint or chives also work well. Apple cider vinegar or fresh lemon juice can substitute red wine vinegar. Store lamb properly refrigerated or frozen. Avoid overcooking lamb by using a meat thermometer (aim for 130-135F for medium-rare). Rest the meat after grilling to ensure tender, juicy chops. Season generously.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: General
Nutrition
- Serving Size: 1 grilled lamb chop (approx 150 g)
- Calories: 400 calories
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 80 mg
Keywords: grilled lamb chops, chimichurri, quick dinner, gourmet, weeknight meal, easy, herb sauce, lean protein, healthy, grilling