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Perfect Grilled Lamb Chops with Mint Chimichurri

grilled lamb chops with mint chimichurri - featured image
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A quick and easy recipe for tender grilled lamb chops paired with a fresh, minty chimichurri sauce, perfect for an impressive yet approachable date night meal.

Ingredients

Scale
  • 8 rib or loin lamb chops, about 1-inch thick
  • 3 tablespoons extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 cup fresh mint, finely chopped
  • 1 cup fresh parsley, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice, plus extra for serving
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 1/2 teaspoon ground cumin
  • 1 teaspoon honey (optional)

Instructions

  1. Pat the lamb chops dry with paper towels. Trim any excess fat if desired. Season both sides generously with salt, black pepper, and ground cumin, rubbing it into the meat gently.
  2. In a medium bowl, whisk together 2 tablespoons olive oil, minced garlic, a pinch of red pepper flakes, and a splash of lemon juice. Add the lamb chops and toss to coat evenly. Let marinate at room temperature for 15-20 minutes.
  3. While the lamb marinates, finely chop the mint and parsley. Mix in a bowl with 1 tablespoon olive oil, red wine vinegar, lemon juice, honey (if using), salt, and pepper. Stir well and set aside.
  4. Preheat the grill or grill pan to medium-high heat (about 400°F). Ensure grates are hot and sizzling.
  5. Place the lamb chops on the grill and cook for 4-5 minutes per side for medium-rare (internal temperature 135°F). For medium, cook 1-2 minutes longer per side. Use tongs to flip gently.
  6. Transfer the grilled chops to a plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
  7. Serve the lamb chops warm with generous spoonfuls of mint chimichurri on top. Optionally, add a squeeze of fresh lemon juice before serving.

Notes

Dry the lamb chops well before marinating to get a better sear. Let the meat come to room temperature before grilling for even cooking. Rest the meat after grilling to keep it juicy. The chimichurri can be made ahead and refrigerated for up to a day; bring to room temperature before serving. Use tongs to flip chops to avoid piercing the meat and losing juices.

Nutrition

Keywords: grilled lamb chops, mint chimichurri, date night recipe, easy lamb recipe, grilled meat, fresh herbs, quick dinner

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