Mint Chimichurri Lamb Chops
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
25 mins
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Servings
8
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Calories
491 kcal
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Course
Main Course
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Cuisine
American
Mint Chimichurri Lamb Chops
Description
This recipe uses a marinade combining mint, parsley, tarragon, garlic, crushed red pepper flakes, lemon zest and juice, kosher salt, black pepper, and olive oil to season both lamb chops and accompanying vegetables such as zucchini, squash, and sweet peppers. The lamb is marinated for an hour to allow the flavors to penetrate and then grilled over medium-high heat until a desirable char forms and the meat releases easily from the grill. Vegetables are grilled alongside, developing a smoky flavor with tender texture.
The finishing mint chimichurri sauce is a fresh vinaigrette-like condiment made from finely minced mint, parsley, tarragon, shallots, red wine vinegar, olive oil, salt, and pepper. It provides a cool and tangy finish to the grilled lamb and vegetables, complementing the herbaceous marinade and seared meat.
This dish showcases fresh herb flavors paired with grilled meat and vegetables, suitable for outdoor cooking and serving as a flavorful main course.
Ingredients
For Marinade:
- ½ cup mint leaves
- ½ cup parsley leaves
- 2 large garlic cloves
- ¼ cup tarragon leaves
- ¼ teaspoon red pepper flakes crushed
- 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 pepper stem, seeds and ribs removed, cut into quarters
For Mint Chimichurri
- ¼ cup mint finely minced, leaves
- ¼ cup parsley finely minced, leaves
- 2 tablespoons tarragon finely minced, leaves
- 1 medium shallot finely minced
- 2 tablespoons red wine vinegar
- 3½ tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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