Grilled Chimichurri Lamb Chops
Grilled chimichurri lamb chops are marinated in a bright and flavorful chimichurri sauce then grilled to perfection
Servings: 2 people
Equipment
- Hamilton Beach 8-cup Stack & Snap Food Processor
- Grill or grill pan
Ingredients
- 6 lamb loin chops or lamb rib chops
Chimichurri Marinade & Sauce
- 1 bunch flat leaf parsley (or 1 cup)
- 1 bunch cilantro (or 1 cup) (may double parsley if you don't like cilantro)
- 1 cup high quality extra virgin olive oil
- 1/2 cup red wine vinegar
- 3 cloves garlic
- 1/2 red onion (may substitute 1 large shallot)
- 1/8 tsp dried red pepper flakes
- 1 tsp kosher salt
Instructions
- In food processor, add onion and garlic. Pulse on low to chop into small pieces. Add parsley and cilantro into food processor along with red pepper flakes, salt and optional lemon zest. Pulse on low until finely chopped for a few seconds. Add olive oil and red wine and continue to pulse until thoroughly mixed. This will only take a few seconds. If you do not have a food processor, chop all of the ingredients finely by hand then mix together.
- In a non-reactive container (such as glass, ceramic, plastic or a plastic storage bag), add the lamb chops and half of the chimichurri. Make sure all of the lamb is covered with marinade.
- Cover with plastic wrap and refrigerate to marinate for 2 hours ideally. If you don't have 2 hours, 1 hour will be work fine. You may marinate them for up to 8 hours or overnight.
- Preheat grill to high heat and oil grill grates. It is preferable to also have a lower heat zone of a lower temperature (two zone cooking). Add marinated lamb to grill and grill over direct heat until nicely colored on both sides. If the chops are browned nicely but need to still cook more, move to the lower temperature side of grill until finished.
- Cook lamb chops until 120°F for rare, 125°F for medium-rare, 130°F for medium, 140°F for well done. Lamb chops are best served rare or medium-rare but cook to your preference.
- Remove lamb chops from grill and let rest 5 minutes. Serve with the extra chimichurri that was not used for the marinade. Never consume the leftover marinade that raw meat was in. Always make extra for use as a condiment with the grilled meat.
