Lamb Chops with Chimichurri

The grill was sputtering and almost out of propane the evening a friend brought over a bundle of lamb chops from a local butcher. We scrambled to pull together a sauce from whatever herbs were left in my crisper drawer and that improvised chimichurri saved the entire meal. The char on the meat played off the bright herby tang in a way that made everyone at the table go quiet for a moment. That happy accident became one of the most requested dinners in my house.

One summer my neighbor walked over while I was grilling these and ended up staying for three glasses of wine and two extra chops. She now texts me every spring asking when lamb season is starting.

Ingredients

• 8 lamb chops about 1 inch thick: Look for chops with good marbling and a slight pink hue as they grill more evenly and stay juicier.
• 2 tablespoons olive oil: Used to coat the meat and help the seasoning adhere while creating a better sear.
• 1 teaspoon kosher salt: Coarse salt penetrates the surface better than fine table salt.
• 1/2 teaspoon freshly ground black pepper: Freshly cracked makes a real difference in aroma.
• 1 teaspoon dried oregano: Optional but it adds an earthy backbone that ties the lamb to the chimichurri.
• 1 cup fresh flat leaf parsley finely chopped: The soul of chimichurri so use the freshest bunch you can find.
• 1/4 cup fresh cilantro finely chopped: Optional though even cilantro skeptics rarely notice it here.
• 3 garlic cloves minced: Fresh garlic only as jarred versions lack the sharp bite this sauce needs.
• 2 tablespoons red wine vinegar: Provides the acidic punch that balances the rich olive oil.
• 1/2 cup extra virgin olive oil: Use a decent quality one since it is the body of the sauce.
• 1/2 teaspoon crushed red pepper flakes: Adds gentle warmth without overpowering the herbs.
• 1/2 teaspoon kosher salt and freshly ground black pepper to taste: Season the chimichurri assertively as it needs to stand up to bold lamb flavor.
• Juice of 1/2 lemon: Optional but a bright squeeze at the end lifts everything beautifully.

Instructions

Fire up the grill:

Preheat your grill or grill pan over medium high heat until you can hold your hand an inch above the grate for only two seconds. A hot surface creates that gorgeous crust.

Season the lamb:

Pat the chops completely dry with paper towels then rub all sides with olive oil, salt, pepper, and oregano if using. Let them sit at room temperature for about ten minutes so they cook evenly.

Whisk the chimichurri:

Combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon juice in a bowl and stir well. Let it sit while the grill heats so the flavors marry and deepen.

Grill to perfection:

Place the chops on the grill and cook for three to four minutes per side for medium rare which reads 130 degrees Fahrenheit on a thermometer. Adjust time if you prefer them more done.

Rest the meat:

Transfer the chops to a plate and let them rest for five minutes so the juices redistribute instead of running out onto the cutting board.

Serve with generosity:

Spoon a generous amount of chimichurri over each chop and watch the green sauce pool into every caramelized crevice.

Pin It

The best meals I have made were never the ones I stressed over. These lamb chops proved that a few good ingredients treated simply can outshine anything complicated.

What to Serve Alongside

A simple arugula salad with shaved parmesan and lemon vinaigrette cuts through the richness of the lamb perfectly. Grilled asparagus or roasted peppers also work beautifully alongside.

Worth Knowing About the Marinade

If you have a few extra hours rub the chops with olive oil, smashed garlic, and fresh rosemary then tuck them into the fridge. This step is not required but it transforms good lamb into something unforgettable.

Storing Leftovers and Make Ahead Tips

Leftover chimichurri keeps in a jar in the refrigerator for up to a week and tastes incredible on eggs the next morning. The chops are best eaten fresh but will hold in the fridge for two days.

• Bring leftover lamb to room temperature before gently reheating in a skillet.
• Chimichurri can be frozen in ice cube trays for single servings later.
• Always taste the sauce again before serving as chilled flavors can dull slightly.

Pin It

Keep this recipe in your back pocket for evenings when you want something impressive without the effort. The chimichurri alone is worth making, and the lamb is just a wonderful excuse.

Recipe Questions & Answers

→ How do I tell when lamb chops are done?

Use an instant-read thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. For a visual cue, medium-rare chops yield slightly when pressed and have a warm pink center.

→ Can I make chimichurri ahead of time?

Yes. Combine the herbs, garlic, vinegar and oil and refrigerate in an airtight container up to 48 hours; flavors deepen over time. Bring to room temperature before serving for best texture and aroma.

→ What if I don't have a grill?

Use a heavy skillet or grill pan over medium-high heat. Sear chops 3–4 minutes per side until a good crust forms, then finish to desired doneness. Cast-iron works particularly well for a grilled flavor.

→ How can I keep the lamb tender?

Let chops come to room temperature before cooking, avoid overcooking, and let them rest 5 minutes after grilling. Optionally marinate in olive oil, garlic and herbs for a few hours to add tenderness and flavor.

→ What can I serve with lamb and chimichurri?

Serve with grilled vegetables, roasted potatoes, sautéed greens or a simple salad. A bold red wine like Malbec or Cabernet Sauvignon pairs nicely with the herbaceous sauce and rich meat.

→ Any substitutions for ingredients in chimichurri?

Swap cilantro for extra parsley or add mint for brightness. Use sherry or apple cider vinegar in place of red wine vinegar, and adjust oil to achieve desired consistency.