Grilled Lamb Chops with Chimichurri Herb Sauce
Tender grilled lamb chops with vibrant Argentine chimichurri—a zesty herb sauce of parsley, garlic, and red wine vinegar that elevates every bite.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 42g
Ingredients
- 8 pieces lamb rib chops
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup fresh flat-leaf parsley
- ¼ cup fresh oregano
- 4 cloves garlic cloves
- ⅓ cup red wine vinegar
- ¾ cup extra-virgin olive oil
- ¼ tsp red pepper flakes
Instructions
- 1
Make the chimichurri sauce by finely chopping the parsley, oregano, and garlic together until fragrant. Transfer to a mixing bowl and add the red wine vinegar, red pepper flakes, and a pinch of salt, stirring to combine.
- 2
Slowly whisk in the extra-virgin olive oil until the sauce emulsifies slightly and becomes bright green. Taste and adjust vinegar and salt to your preference; the sauce should be herbaceous and tangy.
- 3
Pat the lamb chops dry with paper towels and season both sides generously with kosher salt and black pepper about 15 minutes before grilling. This allows the seasoning to penetrate the meat.
- 4
Preheat a grill or grill pan to high heat, about 450°F. Lightly oil the grates to prevent sticking.
- 5
Place the lamb chops on the hot grill and cook 3-4 minutes per side for medium-rare, without moving them too frequently. The meat should develop a deep caramelized crust while remaining pink inside.
- 6
Transfer the grilled chops to a warm plate and let them rest for 3-4 minutes to retain juices. Drizzle generously with chimichurri sauce and serve immediately with extra sauce on the side.
Tools you’ll need
- Grill or grill pan
- Mixing bowl
- Whisk
- Paper towels
- Meat thermometer
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