Grilled lamb chops are an easy dinner that you can have ready to eat in 10 minutes! A chimichurri marinade adds the flavour of fresh herbs to the juicy chops. This grilling recipe makes a delicious summer dinner.
In a freezer bag or silicone bag (this is my favourite one), add lamb chops, salt and pepper and ¼ cup of chimichurri sauce. Close the bag and shake until lamb chops are coated with the marinade sauce. Set aside for about 1 hour on the kitchen counter top.
Preheat cast iron pan or grill over medium heat. I like to use my cast iron because my lamb chops were small.
Pour olive oil to pan if using pan and place lamb chops on it.
Cook for about 3 minutes on every side of the lamb without touching of flipping. Lamb chops will be cooked when chops get the internal temperature of 140°F in the thickest part.
Transfer the chops to a platter and drizzle with the rest of the chimichuri sauce over them. Serve with tomato sauce and grilled veggies. Enjoy!
dinner, Lunch, Main Course, meat
American, South American
chimichurri sauce, Chimichurri Shrimp Broccoli Skillet, grilled lamb chops, herb lamb chop, lamb chop
Nutrition InformationAmount per serving (1/4) — Calories: 359, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 109mg, Sodium: 520mg, Potassium: 301mg, Protein: 26g
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