Mint Chimichurri Lamb Chops

4.49 from 25 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

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.

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