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Gourmet Cooking at Home!

Mint Chimichurri Lamb Chops

Mint Chimichurri Lamb Chops
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Looking for delicious  grilled lamb recipes for Spring?  Mint, tarragon and parsley are the basis for the grilled lamb marinade and a tangy, bright mint chimichurri finishes the grilled lamb loin chops. This is an easy, healthy and satisfying low-carb, paleo meal. Mint Chimichurri Lamb Chops are great for weekend grilling and entertaining.

 

Lamb is arguably one of the foods most associated with Spring… I mean, yes, there’s asparagus and baby lettuces, not to mention the first crop of strawberries, but to me, lamb is like Spring with an exclamation point at the end. My favorite preparation will always be a whole leg of lamb, but since there’s only two of us, those occasions are few and far between.  So the next best thing are lamb chops with a bright, fresh herbal sauce.  Mint Chimichurri Lamb Chops are here… Fire up the grill.

 

herbs, garlic and lemon zest in a blender.

I love lamb.  In my family we would always fix a leg of lamb at Christmas and Easter,  thus it became synonymous with “special occasion” food to feed a crowd.  They would roast it with lots of garlic and fresh herbs and serve it with au jus or gravy made from the drippings.

 

a pitcher of mint marinade with a spoon dipping into it.

Being empty nesters,  a whole leg of lamb would overwhelm Scott and I, so I scale it back to a couple of lamb chops.  And actually, I think I like this better because it’s not a whole roast — and everyone gets a bone to nibble on!  (By nibble, I mean two hands and a disturbingly aggressive intent to glean every last morsel from the bone.)

 

a platter of four meaty uncooked lamb chops.

The recipe for the marinade is perfect for 2 lamb chops or 12, so use as many as you need… but because the marinade is primarily fresh herbs, it has a short shelf life — a day or so.

 

drizzling lamb chops with mint chimichurri

Coat the lamb with the marinade and let it rest to absorb the flavors.

 

drizzling vegetables with mint chimichurri

I thought grilled vegetables would be a nice accompaniment for the lamb.  I used fresh squash, zucchini and sweet peppers, but sliced eggplant, red onions or thick slices of par-cooked sweet potato would be great with these grilled lamb loin chops.  The marinade adds a fresh flavor while the tantalizing char and slight smokiness from the grill will take the veg to another level of flavor. In other words, Yum! 😛

 

Making mint chimmichurri with herbs, shallots, oil and vinegar.

The penultimate for this grilled lamb recipe is the mint chimichurri.  It’s chunky and vibrant, the ideal condiment for dunking a seared piece of lamb. The mint chimichurri is a chunky blend of mint, tarragon and parsley with finely minced shallots, red pepper flakes, red wine vinegar and olive oil.  Don’t forget the salt and pepper. A quick whisk and the the chimichurri is done.

 

grilling peppers, zucchini, squash and lamb.

Full Disclosure: Scott is my grill-master, but he gives me the 4-1-1 on temperatures and timing.  We have a Weber Genesis gas grill and it’s a workhorse, but if you don’t have one, these chops can be made in a grill pan.

 

lamb chops on the grill.

The vegetables will take between 10-12 minutes on a hot grill (425°-450°).  Depending on how thick your chops are, figure 10-15 minutes for medium rare.

 

platter of grilled vegetables and lamb chops hot off the grill.

With the exception of the marinating time, this is a pretty quick meal to make. Quicker if you have a grill-master and can split the tasks like we do. While Scott handles the meat and veg, I assemble the mint chimichurri.  We didn’t even have time to finish a glass of wine while we were prepping the meal — that’s fast!

 

platter of mint chimichurri lamb chops with grilled vegetables.

Grilled lamb loin chops and tender grilled vegetables are always a treat, but when they’re paired with that herbaceous grilled lamb marinade and the spiky mint chimichurri, these simple ingredients really shine.  Pair with a fruity Shiraz or chilled sparkling rosé for a light, delicious Spring or Summer meal.

 

Drizzling mint chimichurri over lamb chops.

 


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4.8 from 20 votes

Mint Chimichurri Lamb Chops

These meaty, tender lamb chops are marinated along with your favorite vegetables in an herbaceous blend, then grilled to juicy perfection.  Serve with a mint chimichurri for pops of freshness and flavor.
Course Main Course
Cuisine American
Keyword chimichurri, grilled lamb, grilled vegetables, lamb chops
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings 8
Calories 491kcal

Ingredients

For Marinade:

  • 1/2 cup mint leaves
  • 1/2 cup parsley leaves
  • 2 large cloves garlic
  • 1/4 cup tarragon leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon zested and juiced
  • 1/2 cup olive oil

For Grilling:

  • 8 lamb chops about 1 1/2-2" thick
  • 1-2 large zucchini sliced in 1/2" thick slices on a bias
  • 1-2 large squash sliced in 1/2" thick slices on a bias
  • 1-2 large sweet peppers stem, seeds and ribs removed, cut into quarters

For Mint Chimichurri

  • 1/4 cup mint leaves finely minced
  • 1/4 cup parsley leaves finely minced
  • 2 tablespoons tarragon leaves finely minced
  • 1 medium shallot finely minced
  • 2 tablespoons red wine vinegar
  • 3 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

For The Marinade:

  • Combine all ingredients in a mini food processor or blender and blend until smooth.

For The Chops & Vegetables:

  • Pat the lamb chops dry with a paper towel.  Pour half of the marinade over the lamb and coat all sides evenly.  Cover and refrigerate for an hour.
  • Coat the vegetables with the remaining marinade and let sit at room temperature for an hour.

For The Mint Chimichurri:

  • In a small bowl, combine the chopped mint, parsley, tarragon, shallots, vinegar, olive oil, salt and pepper, whisk to combine and set aside.

For Grilling:

  •  Preheat the grill to a medium high heat, about 425-450°. Take the lamb out of the fridge and let it warm up for about 10 minutes in the ambient air while the grill heats.
  • Place the lamb on the grill, followed by the vegetables and cook for 5-8 minutes until a nice char has developed on one side and the lamb releases easily. Turn the lamb and vegetables and continue to cook for an additional 5-7 minutes depending on the doneness you desire and the thickness of your chops. 130° for medium rare (that's how I like it.)
  • Transfer the lamb and vegetables to a serving platter.  Serve, lightly napped with the mint chimichurri.

Nutrition

Calories: 491kcal | Carbohydrates: 6g | Protein: 43g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 128mg | Sodium: 548mg | Potassium: 859mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1550IU | Vitamin C: 51.1mg | Calcium: 87mg | Iron: 5.8mg

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Entrees// Lamb// Marinades & Rubs// Meat// Outdoor Cooking43 Comments

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Comments

  1. Orion says

    April 8, 2020 at 5:19 PM

    The recipe looks delicious. But, please, it’s “a whole leg of lamb would overwhelm Scott and me,” not “a whole leg of lamb would overwhelm Scott and I.”

    Reply
    • Lisa says

      April 9, 2020 at 7:32 AM

      my bad.

      Reply
  2. Martha says

    July 24, 2019 at 1:06 PM

    Great recipe Lisa! I will make it again tonight for my husband birthday dinner.

    Reply
  3. Tara says

    July 11, 2018 at 10:01 AM

    My husband & I love lamb chops, this recipe by far is our favorite!! The marinade & sauce is excellent on both the lamb & veggies. I also have substituted the tarragon with fresh oregano. So glad to have this in my recipes, it’s a WINNER!!

    Reply
    • Lisa says

      July 11, 2018 at 10:18 AM

      Thank you, Tara! I’m glad you and your hubby enjoy it. It’s always a hit here too!

      Reply
  4. Nicole says

    April 21, 2018 at 8:55 AM

    I love lamb chops but I love this recipe for lamb chops most of all. I love the flavor combination here, and I bet these were literally incredible.

    Reply
  5. Megan Marlowe says

    April 16, 2018 at 1:48 PM

    I have never made lamb before but I’ve been itching to try it as I love the flavors of lamb and chimicurri. I love your approach with the lamb chops because I am not comfortable cooking a leg of lamb just yet, maybe next Easter, but I think this would be a great introduction to me making this delicious dish at home. Do you think if I make it, Mother Nature will get her act together and bring on the spring weather?! Wishful thinking I know…

    Reply
    • Lisa says

      April 17, 2018 at 1:09 PM

      Spring has sprung here, Megan — I’m sure it’s coming to your neck of the woods soon!

      Reply
  6. Dana says

    April 16, 2018 at 10:25 AM

    My husband and I were *just* talking about chimichurri yesterday! I *rarely* buy red meat since my husband has adapted pretty well to my pescetarianism and has sort of gradually forgotten about it (out of sight, out of mind?) but he still enjoys it at restaurants. BUT ANYWAY. All that to say that we were toying with the idea of trying it out with salmon. However. I think I’ll have to treat him to something like this soon because this looks DAMN good. You photos are so so summer-y and bright, too. Just lovely <3

    Reply
    • Lisa says

      April 16, 2018 at 10:56 AM

      Glad you like it, Dana. That chimichurri would be great with grilled fish or seafood.

      Reply
  7. Amy Nash says

    April 16, 2018 at 9:39 AM

    That marinade sounds absolutely divine and oh man, I’m totally drooling over those perfectly grilled chops (nice work Scott!). Lamb is one of our favorite meats as well and I’m printing this one off to try next weekend.

    Reply
    • Lisa says

      April 16, 2018 at 10:15 AM

      Scott is a good grill-master!

      Reply
  8. Amanda says

    April 16, 2018 at 7:37 AM

    I’m so excited for grilling season to arrive here in the North East, and lamb chops are one of my favorite things to grill. Mint Chimichurri sounds like a great way to brighten the flavor of the meat. Onward to summer!

    Reply
    • Lisa says

      April 16, 2018 at 10:15 AM

      I’m sorry you have to wait so long for it!

      Reply
  9. Sarah says

    April 15, 2018 at 3:33 PM

    This chimichurri sauce looks so good!!! I’ve tried making chimichurri before, but I want to try this version. Plus it looks so bright and springy on those veggies!!

    Reply
    • Lisa says

      April 16, 2018 at 10:14 AM

      I love herb-y sauces on grilled meat!

      Reply
  10. Marisa Franca says

    April 14, 2018 at 4:45 PM

    We love lamb, just like you, and we think of it as a special occasion dish. We’ve never put the chimichurri sauce on it although we have on our chicken. We’ll have to try it on the lamb. We are empty nesters so we save our leg of lamb when the family gets together. I’m pinning.

    Reply
    • Lisa says

      April 15, 2018 at 7:29 AM

      Our chick has left the nest too — it’s an adjustment!

      Reply
  11. Tina says

    April 13, 2018 at 7:19 PM

    We love lamb, in fact there isn’t a lamb recipe so far that we haven’t liked. Yours looks amazing, definitely saving this for later. It’s always a nice treat with lamb, your mint sauce looks perfect!

    Reply
    • Lisa says

      April 13, 2018 at 7:36 PM

      Lamb makes a regular appearance around here! I’m so glad you like the recipe!

      Reply
  12. Carmy @ carmyy.com says

    April 13, 2018 at 1:24 PM

    I am SO game for this! I love a good chimichurri sauce and I haven’t added mint to mine yet. What an easy way to add a kick of flavour to it. I’m usually very picky about my lamb but I think this will be on my top 10 with that amazing sauce.

    Reply
    • Lisa says

      April 13, 2018 at 1:58 PM

      Thanks, Carmy! It’s a quick and easy recipe — and we love grilled lamb!

      Reply
  13. Gloria says

    April 12, 2018 at 5:18 PM

    YES…bring on grilling season. We LOVE lamb, and this looks so good. I love Chimichurri and it is the perfect combo for this. What a great dinner….I will have to hubby out there cooking.

    Reply
  14. Danielle says

    April 12, 2018 at 2:32 PM

    That mint chimichurri sounds amazing. This whole recipe sounds delicious! Lamb is one of my favorite meats. It’s only 2 of us, so I love the lamb chop version you show here. YUM!

    Reply
  15. Rae says

    April 10, 2018 at 1:44 PM

    My husband and I usually buy a 4-H lamb at the fair every year, and you’re absolutely right, lamb is so totally a spring thing, I just never realized it. This recipe is one that I absolutely need to try… and I have the perfect wine to go with it! ?

    Reply
    • Lisa says

      April 10, 2018 at 7:31 PM

      I hope you enjoy it!

      Reply
  16. traci says

    April 10, 2018 at 1:11 PM

    Lisa, I never cook with lamb…and I’m pretty sure I’m totally missing out! Your recipe looks scrumptious and that chimichurri…let’s just say I’m pretty sure that’s “the hook”. Another one for the “make that” list! Thanks for the recipe inspiration!

    Reply
  17. Sara says

    April 10, 2018 at 12:53 PM

    These lamb chops look fabulous, I love all the colors and flavors! Definitely making this for my family for dinner this week.

    Reply
  18. Edyta at Innocent Delight says

    April 10, 2018 at 12:40 PM

    I think Chimichurri might be my favorite sauce for meats of all times. I love that you added tarragon to it. Lamb is my husband’s favorite meat and for some reason I don’t cook it often enough. I’ll have to make your recipe very soon :0

    Reply
    • Lisa says

      April 10, 2018 at 1:03 PM

      We don’t have it often enough either. I hope you and your husband enjoy!

      Reply
  19. Danielle says

    April 10, 2018 at 12:22 PM

    What a creative spin-off from classic lamb flavors!! I love chimichurri and a mint version is absolutely perfect with those chops.

    Reply
  20. Stephanie@ApplesforCJ says

    March 12, 2017 at 6:44 PM

    My Mom used to make lamb from time to time growing up but that was my only experience with it. I really don’t ever remember it looking this mouthwatering though. Great pictures and the spring onion looks like the perfect addition.

    Reply
    • Lisa says

      March 12, 2017 at 8:56 PM

      OK, I’ve got you on this — my grandmother on my Dad’s side used to make lamb — always overcooked (because that’s how Grandad like it) and I was a firm believer in gravy for those roasts. These lamb chops don’t need it!

      Reply
  21. Everyday Sarah Jane says

    March 12, 2017 at 6:32 PM

    That lamb looks mouthwatering and the chimichurri sounds so light and fresh! Thanks for sharing this, can’t wait to make it ASAP!

    Reply
    • Lisa says

      March 12, 2017 at 8:54 PM

      Thanks, Sarah! Let me know what you think!

      Reply
  22. Rae says

    March 12, 2017 at 6:16 PM

    Lamb is usually a special occasion dinner around here, need to find an excuse to try this recipe.

    Reply
    • Lisa says

      March 12, 2017 at 8:54 PM

      I hear you! But – St. Patty’s Day is next week and Easter’s not far behind!

      Reply
  23. brandidcrawfordgmailcom says

    March 12, 2017 at 5:48 PM

    These lamb chops looks so perfect….and juicy! What an amazing recipe.

    Reply
    • Lisa says

      March 12, 2017 at 8:53 PM

      And simple – those are the best!

      Reply
  24. Christina Conte says

    March 12, 2017 at 4:17 PM

    These look simply spectacular, Lisa! I’d love to have these very soon, especially since it’s been ages since I had lamb. Thanks for the great recipe!

    Reply
    • Lisa says

      March 12, 2017 at 5:29 PM

      Of course, they’re lamb chops so by definition, they’re spectacular — but the mint chimichurri is a great enhancer.

      Reply
  25. Nicola says

    March 26, 2015 at 1:23 AM

    I love lamb with a simple green sauce. I’ve done salsa verde before but I love this chimichurri version. Also love the simple grilled green onions on the side.

    Reply
    • Lisa says

      March 26, 2015 at 9:02 AM

      Thanks Nicola! Everything tastes better on the grill and the fresh herbs in the chimichurri make it pop!

      Reply

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Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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