Grilled Lamb Chops with Chimichurri
“Lamb chops are one of those things that cook beautifully with almost no work. Season well, hot griddle, done. The chimichurri is what makes this feel like a proper meal rather than just a piece of meat on a plate.”
What You’ll Need
- 8 lamb chops, fat trimmed slightly
- Salt, black pepper, dried rosemary
- FOR CHIMICHURRI: large bunch fresh parsley (and a few mint leaves), 3 garlic cloves, 1 shallot, 1 tsp dried oregano, 2 tbsp red wine vinegar, 6 tbsp olive oil, ½ tsp chili flakes, salt
Let’s Cook — Step by Step
- Step 1 — Take the chops out of the fridge 20 minutes before cooking.
- Step 2 — Make chimichurri: finely chop the parsley, mint, garlic, and shallot (or pulse in a food processor — not too smooth). Stir in oregano, red wine vinegar, olive oil, chili flakes, and salt. Taste and adjust.
- Step 3 — Season lamb chops generously on both sides with salt, pepper, and crushed dried rosemary.
- Step 4 — Heat a griddle pan or barbecue until very hot.
- Step 5 — Cook chops 3 minutes each side for medium (pink inside). If they’re thicker, cook longer.
- Step 6 — Rest on a warm plate for 3 minutes.
- Step 7 — Serve with chimichurri spooned over. Roast potatoes or a green salad alongside.
Kitchen Tip: Let the chops rest after grilling — even just 3 minutes. The difference in juiciness is noticeable.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
