Description
Grilled lamb chops with a fresh and flavorful mint chimichurri.
Ingredients
Scale
- 8 lamb loin chops (about 1 inch thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 cup fresh mint leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pat the lamb chops dry with paper towels.
- Drizzle the lamb chops with the olive oil and season generously with salt and pepper.
- For the mint chimichurri, finely chop the mint and parsley.
- In a medium bowl, combine the chopped mint, parsley, minced garlic, red wine vinegar, extra virgin olive oil, and red pepper flakes (if using).
- Stir to combine and season the chimichurri with salt and pepper to taste.
- Preheat your grill to medium-high heat.
- Grill the lamb chops for 3-4 minutes per side for medium-rare, or adjust for your desired doneness.
- Let the lamb chops rest for 5 minutes before serving.
- Serve the grilled lamb chops with the mint chimichurri.
Notes
- Adjust grilling time based on the thickness of your lamb chops and your preferred level of doneness.
- You can make the chimichurri ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 lamb chops with chimichurri
- Calories: 450
- Sugar: 1g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg