Lamb Chops with Chimichurri (Printable Version)

Grilled lamb chops with bright herb chimichurri—parsley, garlic, vinegar and olive oil—for a quick, flavorful main.

# What You 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

→ Chimichurri Sauce

06 - 1 cup fresh flat-leaf parsley, finely chopped
07 - 1/4 cup fresh cilantro, finely chopped
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

# Directions:

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. Allow the chops to rest at room temperature while preparing the chimichurri sauce.
03 - In a mixing bowl, combine the finely chopped parsley, cilantro, minced garlic, red wine vinegar, extra virgin olive oil, crushed red pepper flakes, kosher salt, black pepper, and lemon juice. Whisk until well blended and set aside to allow the flavors to 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. Adjust cooking time for preferred doneness.
05 - Transfer the grilled lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute.
06 - Arrange the rested lamb chops on a serving platter and spoon generous amounts of chimichurri sauce over the top. Serve immediately.

# Expert Tips:

01 -
  • The chimichurri comes together in five minutes with nothing more than a bowl and a fork.
  • Lamb chops cook so quickly they feel like a weeknight secret disguised as a dinner party showstopper.
  • Everything is naturally gluten free and low carb without any substitutions or compromises.
02 -
  • Wet lamb chops will steam instead of sear so drying them thoroughly is nonnegotiable.
  • Chimichurri tastes even better if you make it an hour ahead and let it sit at room temperature.
03 -
  • Use a meat thermometer instead of guessing because lamb goes from perfect to overcooked in under a minute.
  • Let the chimichurri sit with a piece of crusty bread nearby because you will want to taste it repeatedly before the lamb is even done.

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