Lamb Chops With Garlic Chimichurri
27 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
Thick-cut lamb chops, seasoned properly and seared hard, get crowned with a garlicky Argentinian-style chimichurri that hits bright, tangy, and a little spicy.
Think herby vinaigrette meets pesto energy; perfect for date night, backyard grilling, or a fast but fancy weeknight that delivers juicy chops with char and zero bland bites.
Ingredients (4 servings)
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Ingredients for the Lamb Chops:
- 8 thick-cut lamb rib chops lamb rib chops 2 lb thick-cut
- 1 Tbsp olive oil olive oil
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp garlic powder garlic powder 0.05 oz
Ingredients for the Chimichurri Sauce:
- 1 cup fresh Italian parsley, finely chopped fresh Italian parsley 0.5 bunch
- 1 Tbsp dried oregano dried oregano 0.33 oz
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- ¼ tsp crushed red pepper crushed red pepper 0.02 oz
- 2 Tbsp red wine vinegar red wine vinegar 1 fl oz
- ½ cup olive oil olive oil
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ lemon, juiced lemon 0.5 ct
How to Make Lamb Chops With Garlic Chimichurri
-
Prep the lamb chops
Pat the lamb chops very dry, then rub with olive oil, salt, black pepper, and garlic powder on all sides.
Stand them at room temperature for 20 to 30 minutes so they cook evenly and sear like a dream.
-
Mix the chimichurri
Combine parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, olive oil, salt, black pepper, and lemon juice in a bowl until glossy and loose.
Let it sit 10 to 15 minutes so the herbs hydrate and the garlic mellows.
-
Preheat your heat source
For grill lovers, set up a ripping hot two-zone fire so you have direct high heat and a cooler zone for control.
For stovetop, heat a heavy cast-iron skillet over medium-high until just smoking.
-
Sear the lamb
Place chops on high heat and sear 3 to 4 minutes per side until deeply browned with fat edges kissed by flame or pan.
Cook to 125 to 130 F for medium-rare or 135 F for medium, moving to the cooler zone or lowering the heat as needed.
-
Rest and finish
Transfer to a plate and rest 5 minutes so the juices calm down and stay where they belong.
Spoon chimichurri over the chops and pass extra at the table for the aggressive herb lovers.
Substitutions
- Swap dried oregano with fresh oregano (3 tablespoons finely chopped)
- Fresh oregano brings softer, greener notes and a juicier texture to the sauce while keeping that classic chimichurri vibe.
- Use sherry vinegar instead of red wine vinegar (1:1)
- Sherry vinegar adds a rounder, slightly nutty acidity that reads luxurious without overpowering the herbs.
- Go half parsley, half cilantro for the greens
- A 50-50 mix adds a brighter, slightly citrusy edge and a silkier herb body that plays beautifully with lamb's richness.
Tips
- Dry brine for a next-level crust
- Salt the chops up to 24 hours ahead and refrigerate uncovered on a rack to tighten the surface and boost browning.
- Two-zone grilling equals control
- Sear hard over direct heat, then slide to the cool side to coast to temp without scorching the fat.
- Cast-iron finesse on the stove
- Preheat the pan until it just smokes, add a film of oil, and do not crowd the chops so steam never steals your crust.
- Keep chimichurri chopped, not pureed
- Use a sharp knife or pulse briefly in a processor to avoid a bitter paste and keep that saucy, loose texture.
- Temper the garlic bite
- If your garlic is feisty, stir it with the vinegar and salt first for 5 minutes before adding oil to take the edge off.
- Nail the doneness
- Pull lamb at 125 to 130 F and let carryover heat finish the job so it stays rosy and tender instead of gray and tight.
Nutrition Facts *
| Energy | 861 | kcal |
|---|---|---|
| Protein | 62 | g |
| Total Fat | 62 | g |
| Carbohydrates | 4 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I cook this without a grill?
- Sear in a ripping hot cast-iron skillet 3 to 4 minutes per side, then drop heat to medium and finish to 125 to 130 F, resting 5 minutes before saucing.
- My chimichurri tastes bitter, what went wrong?
- Overprocessing herbs, using harsh olive oil, or including tough oregano stems can cause bitterness, so chop by hand, use a mellow extra-virgin oil, and strip stems.
- Can I make the chimichurri ahead?
- Yes, mix it up to 3 days ahead and refrigerate in a glass jar with a thin oil cap, then bring to room temperature and stir before serving.
- What internal temperature should I target for lamb chops?
- Aim for 125 to 130 F for medium-rare or 135 F for medium, and remember the temperature will rise a couple degrees while resting.
- Can I use different lamb chops?
- Loin or shoulder blade chops work fine, but shoulder needs a little more time and benefits from finishing on the cooler side to tenderize.
- How do I keep the herb color bright?
- Chop with a sharp knife, avoid hot surfaces, and add a touch more lemon right before serving to keep greens vivid.
Serving Suggestions
A crisp Malbec or a savory Rioja pairs like a pro, and a side of grilled asparagus or smashed potatoes soaks up every last drop of chimichurri.
For a flirty twist, add a pinch of smoked paprika to the lamb rub or fold a handful of chopped mint into the sauce, then finish the plate with charred lemon wedges for that extra pop.
More pairings:
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