Grilled Lamb Chops with Mint Chimichurri Recipe

You’ve grilled lamb chops before. You’ve even made a mint sauce.

But this Grilled Lamb Chops with Mint Chimichurri has one secret ingredient that changes everything. It takes the flavor from good to unforgettable. It’s the perfect main for a special dinner, but if you’re looking for a quicker, handheld cheesy treat, you have to try these Grilled Cheese Roll-Ups.

Ready to find out what it is? Let me show you how I make this the star of any spring table, especially Easter dinner.

Recipe Overview

Here’s the quick look at what we’re making. It’s simpler than you think, but the details make it special.

• Cuisine: Argentine-Inspired
• Category: Main Course
• Prep Time: 20 minutes (plus 1 hour marinating)
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4 people

The Secret Ingredient That Makes All the Difference

I’ve tested countless versions of mint sauce. They can be too sweet or one-dimensional.

The secret isn’t in the lamb. It’s in the chimichurri. You need fresh oregano.

Most recipes use only parsley and mint. Adding a handful of fresh oregano introduces a subtle, earthy bitterness. It balances the mint’s brightness perfectly. This one herb makes the sauce complex and deeply savory.

Why This Method is Better (My Pro-Tips)

My method focuses on two things: maximum flavor and perfect texture. We won’t just throw chops on the grill.

First, I marinate the lamb in a simple paste. This builds a flavor foundation right into the meat. Second, I treat the chimichurri like a salad. I chop everything by hand for the best texture. A food processor makes it muddy.

Recipe

Grilled Lamb Chops with Mint Chimichurri Recipe

Make Grilled Lamb Chops with Mint Chimichurri Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 20 min | Cook: 10 min | Total: 1 hour

Serves: - 4 + bites

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The “Upgraded” Ingredient List

• 8 lamb loin chops, about 1 ½ inches thick
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• Salt and black pepper

The Pro-Method (Step-by-Step)

1

Pat the lamb chops completely dry with paper towels. This is non-negotiable for a good sear.

2

In a small bowl, mix 2 tbsp olive oil, the minced garlic, rosemary, 1 tsp salt, and ½ tsp black pepper. Rub this paste all over the chops.

3

Let them marinate at room temperature for 1 hour. This takes the chill off the meat for even cooking.

4

While the lamb marinates, make the chimichurri. Chop all the herbs by hand. Combine them with the shallot, garlic, red pepper flakes, and salt in a bowl.

5

Stir in the red wine vinegar and then the ½ cup of olive oil. Let this sit at room temperature so the flavors meld.

6

Preheat your grill to high heat. You want it very hot—around 450°F to 500°F.

7

Place the chops on the hot grill grates. Grill for 4-5 minutes per side for medium-rare. Don’t move them until it’s time to flip.

8

Transfer the grilled lamb to a plate. Let them rest for 5 minutes. This keeps all the juices inside.

9

Spoon a generous amount of the mint chimichurri over the rested chops. Serve the extra sauce on the side.

Notes

Enjoy your homemade Grilled Lamb Chops with Mint Chimichurri Recipe!

Nutrition Information

Calories: ~580 per serving (2 chops with sauce)

Protein: 42g

Fat: 46g (Saturated

Carbohydrates: 4g

Fiber: 1g

Did You Make This?

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Finally, I get the grill screaming hot. This gives you a beautiful, crispy crust while keeping the inside juicy and pink. Mastering high-heat grilling is also the key to perfect Smoky Grilled Shrimp Scampi Skewers.

The “Upgraded” Ingredient List

Quality matters here. Use the best you can find, especially for the lamb and the fresh herbs.

• 8 lamb loin chops, about 1 ½ inches thick
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• Salt and black pepper

For the Mint Chimichurri:

• 1 cup fresh flat-leaf parsley, finely chopped
• ½ cup fresh mint leaves, finely chopped
• ¼ cup fresh oregano leaves, finely chopped
• 4 garlic cloves, minced
• 1 small shallot, finely minced
• ½ cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp crushed red pepper flakes
• 1 tsp kosher salt

The Pro-Method (Step-by-Step)

Follow these steps in order. The timing is key for the best results.

1. Pat the lamb chops completely dry with paper towels. This is non-negotiable for a good sear.
2. In a small bowl, mix 2 tbsp olive oil, the minced garlic, rosemary, 1 tsp salt, and ½ tsp black pepper. Rub this paste all over the chops.
3. Let them marinate at room temperature for 1 hour. This takes the chill off the meat for even cooking.
4. While the lamb marinates, make the chimichurri. Chop all the herbs by hand. Combine them with the shallot, garlic, red pepper flakes, and salt in a bowl.
5. Stir in the red wine vinegar and then the ½ cup of olive oil. Let this sit at room temperature so the flavors meld.
6. Preheat your grill to high heat. You want it very hot—around 450°F to 500°F.
7. Place the chops on the hot grill grates. Grill for 4-5 minutes per side for medium-rare. Don’t move them until it’s time to flip.
8. Transfer the grilled lamb to a plate. Let them rest for 5 minutes. This keeps all the juices inside.
9. Spoon a generous amount of the mint chimichurri over the rested chops. Serve the extra sauce on the side.

Common Mistakes & How to Fix Them

Even advanced cooks can run into these issues. Here’s how to avoid them.

Mistake 1: A Soggy, Steamed Exterior. This happens if your grill isn’t hot enough or the meat is wet. Always pat chops dry and wait for the grill to get properly hot. You should hear a strong sizzle.

Mistake 2: A Bitter, Burnt Crust. This is often from flare-ups from dripping fat. If you see big flames, move the chops to a cooler part of the grill for a moment. Control the fire, don’t let it control you.

Mistake 3: A Watery, Bland Chimichurri. Using a food processor bruises the herbs and makes them weep. Hand-chopping is the only way. Also, make sure your herbs are completely dry after washing.

Variations for the Adventurous Cook

Once you’ve mastered the base recipe, try these pro swaps. They’re fun and impressive.

Swap the red wine vinegar for a splash of fresh lemon juice or even a bit of pomegranate molasses. It adds a different kind of bright tang.

Add 2 tablespoons of toasted and finely chopped pistachios or almonds to the chimichurri. It gives a wonderful crunch and nutty flavor.

For the lamb, mix a tablespoon of smoked paprika into the marinade paste. It gives a subtle, smoky depth that pairs beautifully with the fresh herbs.

Nutrition Notes

This is a hearty, protein-rich meal. The fats are mostly the good kind from olive oil and lamb.

• Calories: ~580 per serving (2 chops with sauce)
• Protein: 42g
• Fat: 46g (Saturated: 13g)
• Carbohydrates: 4g
• Fiber: 1g

Your Pro-Level Questions Answered

These are the questions I get from cooks who really want to dig into the details.

Can I use dried oregano instead of fresh?

I don’t recommend it for the chimichurri. Dried oregano is much more potent and dusty. It will overpower the delicate fresh mint and parsley. If you must, use only 1 teaspoon and soak it in the vinegar for 10 minutes first.

What’s the best internal temperature for lamb chops?

For medium-rare, which I prefer for tender spring lamb, pull them at 130-135°F. Remember, the temperature will rise about 5 degrees while resting. Use an instant-read thermometer. It’s the single best tool for perfect grilled meat.

Can I make the chimichurri ahead of time?

Absolutely, and it actually gets better. Make it up to 6 hours ahead and keep it in the fridge. Let it come back to room temperature before serving. The flavors will have more time to become friends.

A Few Final Secrets

You now have the blueprint for incredible grilled lamb. But here are two more things I always do.

After the lamb rests, I sprinkle a tiny pinch of flaky sea salt over the top. It gives a final burst of flavor and a little texture.

I always warm my serving platter. Just pop it in a low oven for a few minutes. It keeps the chops and sauce at the perfect temperature through your whole dinner.

Now that you have the secret, go try it! I want to hear how it turns out. Did the fresh oregano change the game for you? What variations did you try? Let me know in the comments below and give this recipe a rating! And if you loved the grilling process, your next project should be these fun and gooey Grilled Cheese Roll-Ups for a completely different kind of comfort food.