Lamb Chops with Cilantro Mint Chimichurri
Elevate your next dinner with these perfectly grilled Lamb Chops with Cilantro Mint Chimichurri—an irresistible combination of bold, savory flavors and a bright, herbaceous finishing sauce. This recipe features tender, marinated lamb chops infused with garlic, lemon, and a touch of spice, then seared to perfection for a juicy, caramelized crust. The star of the dish, however, is the vibrant chimichurri made with fresh cilantro, mint, red wine vinegar, and a hint of red chili flakes, blending zesty and refreshing notes to complement the richness of the lamb. Ready in just 35 minutes (excluding marinating time) and ideal for any occasion, this dish is guaranteed to impress. Serve these succulent chops with roasted vegetables or a crisp salad for a meal that’s as elegant as it is satisfying. Perfectly suited for those searching for "grilled lamb chops recipes" or "fresh herb chimichurri ideas," this recipe is your new go-to for flavor-packed grilling.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 4 tablespoons Olive oil
- 3 cloves Garlic, minced
- 2 tablespoons Lemon juice
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1 cup Cilantro, chopped
- 0.5 cup Mint leaves, chopped
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Red chili flakes
- 1 medium Shallot, finely chopped
- 0.5 cup Extra virgin olive oil
Instructions
In a small bowl, prepare the lamb chop marinade by combining olive oil, minced garlic, lemon juice, 1 teaspoon of salt, and 0.5 teaspoons of black pepper.
Pat the lamb chops dry with paper towels and place them in a shallow dish or zip-top bag. Pour the marinade over the lamb chops, ensuring they are evenly coated. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
While the lamb chops are marinating, prepare the cilantro mint chimichurri. In a blender or food processor, combine cilantro, mint, red wine vinegar, remaining 0.5 teaspoons of salt, red chili flakes, shallot, and remaining 0.5 teaspoons of black pepper. Pulse a few times to blend.
With the blender on low, slowly drizzle in the extra virgin olive oil until the mixture is emulsified but still slightly chunky. Taste and adjust seasoning if needed. Set aside.
Preheat a grill or grill pan over medium-high heat. Remove the lamb chops from the marinade and allow any excess to drip off.
Grill the lamb chops for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Use a meat thermometer to ensure an internal temperature of 130°F (54°C) for medium-rare.
Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the lamb chops hot, drizzled generously with the cilantro mint chimichurri. Pair with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
5163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.6 g | 587% | |
| Saturated Fat | 147.1 g | 736% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 13.2 g | ||
| Protein | 244.3 g | 489% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 4633 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
