Description
Grilled Lamb Chops (how to grill lamb chops) – marinated lamb chops grilled to perfection and served with a lemon couscous and mint chimichurri.
Ingredients
Scale
Lamb Chops + Marinade:
- Approx. 1 pound lamb chops (approx. 10 lamb chops)*
- 3–4 tablespoons olive oil (or avocado oil)
- 3 tablespoons fresh garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons fresh rosemary, minced
- 1–2 teaspoons fresh lemon zest
- 1/4 teaspoon dried oregano leaves
Mint Chimichurri:
- 1 cup fresh parsley
- 1/4 cup fresh mint leaves
- 1/3 cup extra light olive oil
- 1 garlic clove
- 1 teaspoon dried oregano leaves
- 1 tablespoon shallot, minced
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- (optional) 1/8 teaspoon red pepper flakes
Instructions
- Prep Lamb Chops: Pat lamb chops dry and place in a deep glass container or reusable silicone bag. Combine olive oil, garlic, kosher salt, ground black pepper, fresh rosemary, lemon zest and dried oregano leaves in a small bowl; whisk to combine. Pour marinade mixture over the lamb chops and ensure they are fully coated. Let marinate at least 30 minutes in the refrigerator or overnight.
- Mint Chimichurri: Meanwhile, prep Mint Chimichurri by adding ingredients to food processor. Blend until it has a smooth consistency. Taste and adjust salt, red pepper flakes (if using) or garlic. Cover and refrigerate until use.
- Grill: Ensure grill grates are clean and rub with olive oil. Bring grill up to medium-high heat. Remove lamb chops from marinade and let any excess oil drip off (otherwise it will cause flare-ups). Place lamb chops over direct heat and let cook 3-5 minutes per side or until the internal temperature reaches 130-135 degrees F. (for medium-rare). Ultimate cook time will depend upon how thick your lamb chops are so use a digital meat thermometer to keep a close watch so you don’t over-cook.
- Rest: Remove chops from grill and place on a plate. Let rest 5-10 minutes.
- Serve: Serve with Lemon Couscous and Mint Chimichurri sauce.
Notes
- *Lamb Chops: in testing we used a Frenched rack of lamb and cut the individual lolipop lamb chops apart. You can just as easily use regular lamb chops – whatever is available to you!
- Lemon Couscous: I didn’t want to crowd the recipe card with another recipe so you can find the recipe for lemon couscous HERE!
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days.
- Nutrition: Nutrition information is for the grilled lamb chops only.
Nutrition
- Serving Size: 6 oz
- Calories: 114
- Sugar: 0.1 g
- Sodium: 140.4 mg
- Fat: 9.7 g
- Carbohydrates: 2.7 g
- Protein: 5.3 g
- Cholesterol: 15.2 mg