Lamb Chops With Garlic Chimichurri

Prep Time	Cook Time	Total Time
20 min	10 min	30 min

Introduction

These juicy lamb chops with garlic chimichurri are bold, garlicky, and loaded with fresh herb flavor in every bite.

The quick-seared chops pair beautifully with the bright, tangy parsley sauce, a classic from Argentine cooking.

This impressive but easy dinner is perfect for date night, small gatherings, or whenever you want a restaurant-style meal at home.

Prep mode (keeps screen active)

Prepare the chimichurri ingredients

In a medium bowl, combine the parsley, dried oregano, minced garlic, red pepper flakes, red wine vinegar, and lemon juice.
Finish and rest the chimichurri

Slowly whisk in the olive oil, then add the salt and black pepper, tasting and adjusting the seasoning to your liking.
Let the chimichurri sit at room temperature while you prepare the lamb so the flavors meld.

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Season the lamb chops

Pat the lamb chops very dry with paper towels so they sear instead of steam in the pan.
Rub the chops with the olive oil, then season all over with the salt, black pepper, and garlic powder.
Sear the lamb chops

Heat a large heavy skillet or grill pan over medium-high heat until very hot.
Place the lamb chops in a single layer and cook for 3 to 4 minutes on the first side.
Flip and cook 3 to 4 minutes more, or until the chops reach your desired doneness.
For medium-rare, aim for an internal temperature of 135°F measured at the thickest part.
Rest and serve

Transfer the lamb chops to a plate, tent loosely with foil, and rest for 5 minutes.
Serve the warm lamb chops with plenty of chimichurri spooned over the top and extra on the side.

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Use boneless lamb loin chops instead of rib chops: Loin chops are a bit leaner and more uniform in shape, so they cook evenly and still taste rich and tender.
Swap half the parsley with fresh cilantro in the chimichurri: This gives the sauce a fresher, slightly citrusy edge that pairs beautifully with grilled meats and cuts through the richness.
Use sherry vinegar instead of red wine vinegar: Sherry vinegar adds a gentle sweetness and nuttiness, making the chimichurri taste rounder while still keeping that bright, tangy finish.

Let the lamb warm slightly before cooking: Pull the lamb from the fridge 20 to 30 minutes before cooking so the centers cook more evenly.
Use a heavy pan for better sear: A cast-iron or heavy stainless skillet holds heat well and gives the chops a deeper, more flavorful crust.
Avoid crowding the pan: Cook the lamb in batches if needed, leaving space between chops, or they will steam instead of sear.
Make chimichurri ahead of time: The sauce tastes even better after resting in the fridge, so make it up to two days in advance.
Slice around the bone for serving: For a plate, slice the meat away from the rib bone after resting, then fan the slices and spoon sauce over.

How do I know when the lamb chops are done?: Use an instant-read thermometer for best accuracy. For medium-rare, pull them at 130°F to 135°F. They will rise a few degrees as they rest off the heat.
Can I grill the lamb chops instead of using a skillet?: Yes, this recipe works very well on an outdoor grill. Preheat to medium-high heat, oil the grates, then grill 3 to 4 minutes per side. Use the same temperature guidelines to check doneness.
What if my chimichurri tastes too sharp or too oily?: If it tastes too acidic, add a pinch of sugar or more olive oil. If it feels heavy or oily, add extra vinegar or a squeeze of lemon juice. Always taste with a piece of bread or meat, not just a spoonful.
Can I make the chimichurri without fresh parsley?: Fresh parsley gives the sauce its color and bright flavor. If you only have dried herbs, use them in another recipe instead. For this sauce, try fresh cilantro, fresh oregano, or a mix with a little mint.
How should I store leftovers, and how long do they keep?: Store cooked lamb in an airtight container in the fridge for up to three days. Reheat gently in a low oven or in a covered skillet so the meat stays tender. Keep chimichurri in a jar in the fridge for up to one week, topped with a thin oil layer.