Grilled Lamb Chops with Chimichurri

These perfectly charred lamb chops paired with vibrant, herbaceous chimichurri sauce create a restaurant-worthy dish right in your backyard.

The secret lies in the contrast between the rich, smoky meat and the bright, garlicky chimichurri. When those juicy lamb chops meet the fresh parsley-based sauce, something magical happens. Add some blistered tomatoes for a burst of sweetness, and you’ve got summer dining perfection.

Ingredients

For the 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 to taste
• 1/4 teaspoon crushed red pepper
• 2/3 cup extra-virgin olive oil

For the Lamb:

• 2 1/2 pounds grass-fed lamb rib chops
• Kosher salt to taste
• 8-10 fresh tomatoes on the vine

Steps

1. Prepare the Chimichurri (15 minutes): In a medium bowl, combine the minced parsley, shallot, vinegar, garlic, salt, and red pepper. Slowly stream in the olive oil while stirring constantly to emulsify. Taste and adjust seasoning – the sauce should be bright and punchy. Can be made up to 24 hours ahead and stored covered in the refrigerator.
2. Prep the Lamb (30 minutes): Remove lamb chops from refrigerator and let rest at room temperature for 30 minutes. This ensures even cooking. Season generously with kosher salt on all sides.
3. Grill Setup (5 minutes): Preheat grill to medium-high heat (400-450°F/204-232°C). Clean grates thoroughly and oil with neutral oil using tongs and an oiled paper towel.
4. Cook the Lamb (6-8 minutes): Place lamb chops on the hottest part of the grill. Cook for 3-4 minutes per side for medium-rare (135°F/57°C) or 4-5 minutes per side for medium (145°F/63°C). Use tongs to flip only once.
5. Rest and Prep Tomatoes (10 minutes): Remove lamb to a plate and tent loosely with foil. Toss tomatoes with olive oil and salt. Grill for 1-2 minutes until blistered but still holding shape.
6. Serve: Arrange lamb chops on plates, top with blistered tomatoes, and drizzle generously with chimichurri sauce. Serve additional sauce on the side.

Smart Swaps

• Replace lamb rib chops with lamb loin chops (cook 1-2 minutes less per side)
• Substitute cilantro for up to half the parsley in chimichurri
• Use 2 teaspoons dried oregano if fresh herbs aren’t available

Make It Diabetes-Friendly

• Serve with grilled vegetables instead of starchy sides
• Limit portion to 2 chops (6 oz) per serving
• Choose leaner lamb cuts like loin chops (reduces fat by 30%)
• Pair with high-fiber sides like quinoa or cauliflower rice

Pro Tips

• Let chimichurri come to room temperature before serving for best flavor
• Don’t move lamb chops while cooking – this ensures proper searing
• Use an instant-read thermometer for perfect doneness every time