Mint Chimichurri Lamb Chops

Name: Mint Chimichurri Lamb Chops
Prep time: 20 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving
Ingredients: ½ cup mint leaves; ½ cup parsley leaves; 2 large cloves garlic; ¼ cup tarragon leaves; ¼ teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 lemon; ½ cup olive oil; 8 lamb chops; 1-2 large zucchini; 1-2 large squash; 1-2 large sweet peppers; ¼ cup mint leaves; ¼ cup parsley leaves; 2 tablespoons tarragon leaves; 1 medium shallot; 2 tablespoons red wine vinegar; 3½ tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon black pepper

User Reviews

4.6

96 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
25 mins
Servings
8
Calories
491 kcal
Course
Main Course
Cuisine
American

Mint Chimichurri Lamb Chops

Andrew Underwood

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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.

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Ingredients

Servings

For Marinade:

½ cup mint leaves
½ cup parsley leaves
2 large cloves garlic
¼ cup tarragon leaves
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
1 lemon zested and juiced
½ 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

¼ cup mint leaves finely minced
¼ cup parsley leaves finely minced
2 tablespoons tarragon leaves finely minced
1 medium shallot finely minced
2 tablespoons red wine vinegar
3½ tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

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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.

Nutrition Information

Show Details

Calories 491kcal (25%) Carbohydrates 6g (2%) Protein 43g (86%) Fat 31g (48%) Saturated Fat 7g (35%) Cholesterol 128mg (43%) Sodium 548mg (23%) Potassium 859mg (25%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1550IU (31%) Vitamin C 51.1mg (57%) Calcium 87mg (9%) Iron 5.8mg (32%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 491 kcal

% Daily Value*

Calories	491kcal	25%
Carbohydrates	6g	2%
Protein	43g	86%
Fat	31g	48%
Saturated Fat	7g	35%
Cholesterol	128mg	43%
Sodium	548mg	23%
Potassium	859mg	18%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1550IU	31%
Vitamin C	51.1mg	57%
Calcium	87mg	9%
Iron	5.8mg	32%