Grilled Lamb Chops with Chimichurri Recipe
Easy, tender grilled lamb chops with a homemade chimichurri sauce on top is the epitome of easy and satisfying dinners.
Servings: 7 servings
Calories: 262kcal
Equipment
- Gas Grill or cast iron
- food processor
Ingredients
- 1.5 lbs Lamb Chops
- 1 teaspoon Salt
- 1 teaspoon Pepper
For the Chimichurri
- 1 cup Parsley chopped
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 3 cloves Garlic finely chopped
- 1 teaspoon Black Pepper
- 3 tablespoon White Wine Vinegar
- ⅓ cup Olive Oil
Instructions
For the Chimichurri
- Add the parsley, oregano, red pepper flakes, garlic, salt, and pepper into a food processor. Blend until all the ingredients are very finely chopped and well blended. Pour into a bowl.
- To the bowl, pour in the white wine vinegar and olive oil. Mix with a spoon, then store in the fridge for at least an hour.
For the Lamb Chops
- Pat dry the lamb chops and season with salt and pepper.
- Turn the grill on to medium high heat, spraying with nonstick spray. Add the lamb chops to the grill and cook for 3-4 minutes per side for medium rare, or until the internal temperature reaches 135º-140º.
- Remove the lamb chops from the grill and spoon the chimichurri on top, then serve.
Notes
Use a Meat Thermometer - I cannot recommend this enough, once I started using a meat thermometer, my grilled meats consistently taste exactly as they should and cooked to a perfect temperature. Lamb chops, while pretty forgiving, are traditionally cooked to a medium rare.
Let the Sauce Marinade - Make the chimichurri ahead of time and let it sit for at least an hour or two so that the ingredients marinade and meld together.
Nutrition
Calories: 262kcal | Carbohydrates: 2g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 74mg | Sodium: 1064mg | Potassium: 375mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 813IU | Vitamin C: 12mg | Calcium: 33mg | Iron: 3mg
