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Juicy grilled lamb chops with chimichurri and blistered tomatoes are the ideal summer or spring dinner. Serve this easy and fuss-free dinner alongside creamy mashed potatoes and strawberry margaritas.
Seared lamb chops are definitely up there with my favorite quick and easy dinners. Of course, I love ground lamb for things like Lamb Kofta and Lamb Bolognese. And for slow-cooking, I love my Braised Lamb Shanks. But when I want something quick, easy and healthy, I’m all about lamb chops.
Ingredients You’ll Need for Grilled Lamb Chops
- Lamb rib chops. You can find these at most grocery stores in the butcher department.
- Kosher salt. I like using kosher salt because the granules penetrate the meat evenly.
- Italian parsley. We’re making a simple chimichurri for this.
- Red wine vinegar. This adds great flavor to the chimichurri and adds a really pleasant acidity.
For the rest of the ingredients, please see the recipe index card below!
How to Make Grilled Lamb Chops with ChimichurriÂ
- Make the chimichurri 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.Â
- Bring to room lamb rib chops to room temperature. Remove 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.Â
- Preheat your grill to medium-high heat. 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.Â
- Rest lamb rib chops. Remove the lamb 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.Â
Recipe Tip
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.Â
Recipe FAQs
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.Â
The lamb chop comes from rib, loin or shoulder of the lamb. This type of cut is usually quite tender so it requires less cooking time, which makes it perfect for a quick sear in a pan or on the grill.
Pre-heat your pan over medium-high heat. Add a few teaspoons of neutral oil and place the lamb chops in the pan. Cook on both sides for 2-3 minutes, following the guidelines above for temperature doneness.
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Grilled Lamb Chops with Chimichurri
Equipment
- 1 grill
- 1 pair of tongs
- 1 small bowl
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 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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
