Grilled Lamb Chops
Grilled lamb chops are an easy dinner that you can have ready to eat in 10 minutes! A chimichurri marinade adds the flavor of fresh herbs to the juicy chops. This grilling recipe makes a delicious summer dinner.
Servings: 4 people
Ingredients
- 8 lamb chops
- Salt and black pepper to taste
- chimichurri sauce plus more for serving
- 1 tbsp olive oil
Instructions
- 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!
Video
Notes
- Try to buy lamp chops similar in size so they grill evenly.
- Avoid moving the lamb chops too much as you grill them so they get a nice brown sear on each side.
- If you use bone-in lamb chops, you will have to increase the cooking time.
- To store: Store leftover grilled lamb chops in an airtight container in the fridge for up to 3 days.
- To reheat: You can reheat leftovers on the stove or in the microwave.
- To freeze: Freeze the cooked lamb chops in an airtight bag for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 359kcal | Protein: 26g | Fat: 26g | Cholesterol: 109mg | Sodium: 520mg | Potassium: 301mg