Grilled Lamb Chops with Chimichurri Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
Lamb Chops are quickly seared on the grill, leaving the inside perfectly pink, and dressed with a simple chimichurri sauce.
  • 6 lamb chops
  • 2 Tablespoons chopped rosemary
  • 1 cup fresh Italian parsley
  • 3 Tablespoons fresh oregano
  • 1 - 2 sprigs of fresh mint
  • 3 cloves garlic, minced
  • 1 teaspoon crushed red pepper
  • 4 tablespoons red wine vinegar
  • ½ cup olive oil
  • salt and pepper, to taste
  1. To prepare the chimichurri sauce, combine the parsley, oregano, mint and garlic and process in a food processor until just roughly chopped. You don't want to purée this.
  2. Stir in the crushed red peppers and add the vinegar. Season with salt and pepper to taste.
  3. Stir in the olive oil and set aside to let the flavors meld.
  4. To prepare the lamb, season with salt, pepper and chopped rosemary. Preheat your grill to 400 degrees. Since my lamb chops were small, I seared each side for only 1 - 1½ minutes to leave the inside rare to medium-rare. Serve with chimichurri sauce.
Recipe by Lemons + Anchovies at