Lamb Chops With Chimichurri (Print Version)
Tender grilled lamb with zesty herb sauce ready in 30 minutes
# What You'll Need:
→ Lamb
01 - 8 lamb chops, about 1 inch thick
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1 teaspoon dried oregano (optional)
→ Chimichurri Sauce
06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh cilantro, finely chopped (optional)
08 - 3 garlic cloves, minced
09 - 2 tablespoons red wine vinegar
10 - 1/2 cup extra virgin olive oil
11 - 1/2 teaspoon crushed red pepper flakes
12 - 1/2 teaspoon kosher salt
13 - Freshly ground black pepper, to taste
14 - Juice of 1/2 lemon (optional)
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat until thoroughly hot.
02 - Pat the lamb chops dry with paper towels. Rub all sides with olive oil, kosher salt, freshly ground black pepper, and dried oregano if using. Allow the chops to rest at room temperature while preparing the chimichurri.
03 - In a mixing bowl, whisk together the finely chopped parsley, cilantro if using, minced garlic, red wine vinegar, extra virgin olive oil, crushed red pepper flakes, kosher salt, black pepper to taste, and lemon juice if using. Set aside to let the flavors meld.
04 - Place the seasoned lamb chops on the hot grill. Cook for 3 to 4 minutes per side for medium-rare, reaching an internal temperature of 130°F (54°C). Adjust cooking time for your preferred level of doneness.
05 - Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
06 - Arrange the rested lamb chops on a platter and top each with generous spoonfuls of chimichurri sauce. Serve immediately.
# Expert Advice:
01 -
- The chimichurri comes together in five minutes and tastes like you spent an hour on it.
- Lamb chops cook so fast they feel almost cheating for how impressive they look on the plate.
- This dish is naturally gluten free and low carb without feeling like you sacrificed anything.
02 -
- Patting the lamb chops completely dry before oiling is the single biggest factor in getting a good sear instead of a steamed mess.
- Letting the chimichurri sit for at least ten minutes before serving transforms it from a flat herb mix into something vibrant and cohesive.
- A meat thermometer takes all the guesswork out of lamb doneness and is worth the small investment.
03 -
- Pull the lamb chops from the refrigerator thirty minutes before cooking so they cook evenly from edge to edge instead of being cold in the center.
- Double the chimichurri recipe because you will want it on everything for the next three days.