Grilled Lamb Chops Recipe (how to grill lamb chops)
Grilled Lamb Chops (how to grill lamb chops) - marinated lamb chops grilled to perfection and served with a lemon couscous and mint chimichurri.
Ingredients
Lamb Chops + Marinade:
- 1 pound lamb chops approx. 10 lamb chops*
- 3-4 tablespoons olive oil or avocado oil
- 3 tablespoons fresh garlic minced
- 2 tablespoons fresh rosemary minced
- 1-2 teaspoons fresh lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon dried oregano leaves
- ⅛ teaspoon ground black pepper
Mint Chimichurri:
- 1 cup fresh parsley
- ¼ cup fresh mint leaves
- ⅓ 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
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes optional
Instructions
- Prep Lamb Chops: Pat 1 pound lamb chops dry and place in a deep glass container or reusable silicone bag. Combine 3-4 tablespoons olive oil, 3 tablespoons fresh garlic, 2 tablespoons fresh rosemary, 1-2 teaspoons fresh lemon zest, ½ teaspoon kosher salt, ¼ teaspoon dried oregano leaves and ⅛ teaspoon ground black pepper 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℉ (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: Enjoy with an easy lemon couscous and the best 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 checkout our lemon couscous recipe!
- 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
Calories: 373kcal | Carbohydrates: 4g | Protein: 23g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 69mg | Sodium: 412mg | Potassium: 412mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1155IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 3mg
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