ndulge in the savory delight of Grilled Lamb Chops with Mint Chimichurri. Tender, juicy lamb chops are perfectly grilled and served with a vibrant mint chimichurri sauce, adding a refreshing twist to this classic dish. With its robust flavors and tender texture, this recipe is sure to elevate your dining experience to new heights
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 Red onion, large, 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:
Marinate 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.
Preheat Grill: Preheat your grill to medium-high heat.
Grill 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.
Rest: 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:
Prepare Herbs: In a food processor, combine parsley and mint leaves. Pulse until finely chopped.
Mix 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.
Season: Taste the chimichurri and adjust the seasoning with kosher salt as needed.
Serving:
Serve: Place the grilled lamb chops on a serving platter. Spoon the mint chimichurri over the chops or serve it on the side.
Optional: Serve with Greek yogurt on the side for dipping or as a creamy accompaniment.