Grilled Grass-fed Lamb Chops with Chimichurri

Juicy grilled grass-fed lamb chops with chimichurri and blistered tomatoes are the ideal summer dinner. These grass-fed lamb chops are  from New Zealand. 

New Zealand Beef + Lamb 

The last big trip I took was to New Zealand and it was truly unforgettable. I was so lucky to spend a full week visiting various sheep and cattle farms all throughout the countryside of New Zealand.

I learned so much about the sustainable and thoughtful practices they have in place in raising their beef and lamb. The result is a leaner, more finely textured and more naturally flavorful meat than anything else you’ll find. 

How to Make Grilled Grass-fed Lamb Chops with Chimichurri 

1. Make the chimichurri by by mincing up your Italian parsley and adding it to a bowl, along with the shallot, red wine vinegar, garlic clove, a few pinches of kosher salt, crushed red pepper and extra-virgin olive oil. Mix it all together and give it a taste. I ended up adding a few more pinches of salt. I like to begin doing this step and let it hang out while I cook the rest. 
2. Remove your lamb rib chops from the fridge 30 minutes prior to grilling them. Sprinkle both sides of them with kosher salt. I find that they don’t need much more than this because they’re so flavorful and delicious. 
3. Preheat your grill to medium-high heat. You really want to make sure it’s very well pre-heated; this is going to help the lamb rib chops have a beautiful sear and grill marks. Once the grill is hot, place the lamb rib chops on the hot grill and cook on each side for about 3 to 4 minutes. This might vary depending on their thickness, which is why I recommend inserting a thermometer into the center and pulling them when they reach 140-145° F for medium to medium-well. 
4. Remove the lamb rib chops from the grill and allow them to rest for 10 minutes. Add the tomatoes to the hot grill and cook until blistered about 2-3 minutes. Transfer them to the plate with the lamb rib chops. Drizzle the chimichurri atop the lamb rib chops. 

Tips and Tricks 

• Can I make the chimichurri ahead? Yes! You can make it up to a day ahead. Just note that it won’t be as beautifully bright green but it will still be super delicious. 
• Be sure to preheat your grill. This step is the most important. Grilling lamb chops might be the easiest thing you’ve ever grilled. They take minimal time if the grill is preheated correctly. 

What to Serve with Lamb Chops 

I like to serve these with these blistered cherry tomatoes and a side of rice. I think a crisp endive salad would be good too! 

If you make this, let me know on Instagram!

5 from 1 vote

Print Recipe

Grilled Grass-fed Lamb Chops with Chimichurri

Author: Adrianna Adarme

Juicy grilled lamb chops drizzled with chimichurri and blistered tomatoes are the ideal summer dinner. These grass-fed lamb chops are  from New Zealand. 

Course: Dinner

Cuisine: American

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Serving Size: 4

Ingredients

Chimichurri:

• ▢ 2 cups Italian parsley leaves minced
• ▢ 1/2 shallot peeled and minced OR 2 tablespoons minced red onion
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 garlic clove peeled and grated
• ▢ Kosher salt
• ▢ 1/4 teaspoon crushed red pepper
• ▢ 2/3 cup extra-virgin olive oil

Grass-fed Lamb Rib Chops:

• ▢ 2 1/2 pounds New Zealand Grass-fed Lamb Rib Chops
• ▢ Kosher salt
• ▢ Fresh tomatoes on the vine

Instructions

To Make the Chimichurri:

• In a medium bowl, mix together the minced Italian parsley, shallot, red wine vinegar, garlic, a pinch of kosher salt, crushed red pepper and olive oil. Give it a taste and adjust the salt to taste (I added a pinch or two more). You can prepare this up to 1 day in advance.

To Cook the Grass-fed Lamb Rib Chops:

• Bring the lamb rib chops to room temperature. I like to leave them on my kitchen counter for about 30 minutes. Sprinkle both sides with kosher salt.
• Preheat your grill to medium-high heat. Rub the grates with neutral oil. After a minute or so, put the rib chops on the grill and cook on each side for about 3 to 4 minutes or until a thermometer inserted into the center reads 145° F (for medium-well).
• Remove from the grill and set aside to rest. Toss the tomatoes with a teaspoon or two of olive oil and a sprinkling of kosher salt. Add the tomatoes to the hot grill. Cook until blistered and slightly softened, about 1 to 2 minutes. Remove.

To Serve:

• Add the lamb rib chops and tomatoes to a plate. Drizzle lamb chops with chimichurri.

Notes

Tips and Tricks

• Can I make the chimichurri ahead? Yes! You can make it up to a day ahead. Just note that it won’t be as beautifully bright green but it will still be super delicious.
• Be sure to preheat your grill. This step is the most important. Grilling lamb chops might be the easiest thing you’ve ever grilled. They take minimal time if the grill is preheated correctly.

Nutrition

Calories: 333kcal (17%) | Carbohydrates: 3g (1%) | Protein: 1g (2%) | Fat: 36g (55%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Sodium: 20mg (1%) | Potassium: 184mg (5%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 2564IU (51%) | Vitamin C: 40mg (48%) | Calcium: 45mg (5%) | Iron: 2mg (11%)

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