Grilled Lamb Chops with Chimichurri Sauce
These simply grilled lamb chops are combined with a bright and fresh herb forward chimichurri sauce.
Equipment
- 1 grill or grill pan
- 1 food processor
- 1 digital thermometer
Ingredients
Grilled Lamb Chops
- 8-10 lamb chops
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Chimichurri Sauce
- 1/2 cup parsley
- 1/4 red onion
- 1/2 cup cilantro
- 2-3 garlic cloves
- 1 tbsp oregano
- pinch of red pepper flakes, or to taste
- 1 tsp salt
- 3 tbsp lemon juice
- 1/2 cup olive oil
Instructions
Grilled Lamb Chops
- Allow your lamb chops to sit out and come to room temperature.
- Pat your lamb chops dry. Rub them with olive oil and season both sides with salt and pepper.
- Preheat your grill or grill pan.
- Grill the first side of your lamb chops for 2 minutes before flipping. They should easily release from the grill.
- Grill your second side another 2 minutes, or until your desired level of doneness.
- I pull my chops off at an internal temperature of 135 for medium rare.
- Allow to rest for a couple of minutes before serving.
- Serve with chimichurri sauce.
Chimichurri Sauce
- Add the cilantro, parsley, onion, and garlic to a food processor. Pulse until chopped.
- Add the salt, red pepper flakes, and lemon juice. Pulse again to combine.
- Transfer the mixture to a bowl.
- Stir in the olive oil and oregano.
- Allow the chimichurri to refrigerate until ready to use.
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