Grilled Lamb Chops with Mint Chimichurri 🥩🌿
Ingredients:
For the Lamb Chops:
- 4 (8-12 oz) bone-in American lamb shoulder chops
- 8 garlic cloves, minced
- 1 tbsp kosher salt
- 1/2 cup olive oil
For the Mint Chimichurri:
- 2 cups parsley, packed leaves
- 3/4 cup mint, packed leaves
- 1 large red onion, finely diced
- 1/4 cup red wine vinegar
- 1/4 cup lemon juice
- 1/4 cup water
- 1 1/2 cups extra-virgin olive oil
- Kosher salt, to taste
For Serving:
- 1 1/2 cups Greek yogurt (optional, for serving)
Instructions:
For the Lamb Chops:
1. Marinate the Lamb Chops:
- In a bowl, combine minced garlic, kosher salt, and olive oil.
- Rub the mixture all over the lamb chops.
- Cover and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
2. Preheat the Grill:
- Preheat your grill to medium-high heat.
3. Grill the Lamb Chops:
- Remove the lamb chops from the marinade and let any excess drip off.
- Place the chops on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness.
4. Rest the Lamb Chops:
- Once cooked to your liking, transfer the lamb chops to a plate and let them rest for a few minutes before serving.
For the Mint Chimichurri:
1. Prepare the Herbs:
- In a food processor, combine parsley and mint leaves. Pulse until finely chopped.
2. Mix the Ingredients:
- Transfer the chopped herbs to a mixing bowl.
- Add finely diced red onion, red wine vinegar, lemon juice, water, and extra-virgin olive oil.
- Stir to combine.
3. Season the Chimichurri:
- Taste the chimichurri and adjust the seasoning with kosher salt as needed.
For Serving:
1. Serve the Lamb Chops:
- Place the grilled lamb chops on serving plates.
- Spoon the mint chimichurri over the top.
- Optionally, serve with a side of Greek yogurt for a refreshing contrast.
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Cooking Time: 10 minutes
Total Time: 1 hour 10 minutes
Prep Time: 20 minutes
Servings: 4
