Grilled Lamb Chops with Mint Chimichurri Recipe

You’ve grilled lamb chops before. You’ve even made a mint sauce. But you’ve never made Grilled Lamb Chops with Mint Chimichurri like this. I’m about to show you the one secret that changes everything. This recipe is perfect for a special occasion, but if you’re looking for a quicker, handheld treat, you have to try our Epic Grilled Cheese Roll-Ups.

This isn’t your grandmother’s mint jelly. It’s a vibrant, herby punch that cuts through the rich, smoky lamb. It’s the perfect centerpiece for an Easter dinner or any spring celebration. Ready to find out what makes it so special?

Let’s get into it. I’ll share my pro-tips that guarantee a perfect crust, juicy interior, and a sauce you’ll want to put on everything.

Recipe Overview

Here’s what you’re making. It’s simple on paper, but the technique is everything.

• Cuisine: Argentine-Inspired
• Category: Main Course
• Prep Time: 20 minutes (plus 1 hour marinating)
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 4 people

The Secret Ingredient That Makes All the Difference

I’ve tested this dozens of times. The secret isn’t in the lamb. It’s in the chimichurri.

Most recipes use red wine vinegar. We’re not doing that. The game-changer is sherry vinegar. It has a complex, nutty sweetness that doesn’t overpower the mint. It ties the grassy herbs and the rich lamb together in a way no other vinegar can. This one swap takes the sauce from good to unforgettable.

Why This Method is Better (My Pro-Tips)

I don’t just throw meat on the grill. I control every step for the best result.

First, I treat the lamb chops like a steak. A hard sear on a screaming hot grill creates a flavor-packed crust. Second, I let the chimichurri sit. Those 30 minutes let the flavors marry and mellow. Finally, I rest the meat. This keeps all those precious juices inside the chop, not on your cutting board.

The “Upgraded” Ingredient List

Quality matters here. Use the best you can find, especially for the lamb and the fresh herbs.

Recipe

Grilled Lamb Chops with Mint Chimichurri Recipe

Make Grilled Lamb Chops with Mint Chimichurri Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: [email protected]

Prep: 20 min | Cook: 10 min | Total: 1 hour

Serves: - 4 + bites

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The “Upgraded” Ingredient List

• 8 lamb loin chops, about 1 ½ inches thick
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper

The Pro-Method (Step-by-Step)

1

Make the chimichurri first. Add the parsley, mint, garlic, sherry vinegar, salt, and red pepper flakes to a food processor. Pulse until finely chopped.

2

With the processor running, slowly pour in the olive oil until just combined. Don’t make a smooth puree; you want texture. Scrape into a bowl and let it sit at room temperature.

3

Pat the lamb chops completely dry with paper towels. This is key for a good sear.

4

In a bowl, mix the 2 tbsp olive oil, minced garlic, rosemary, 1 tsp salt, and ½ tsp pepper. Rub this all over the lamb chops. Let them marinate on the counter for 1 hour.

5

Preheat your grill to high heat. You need it seriously hot. Clean and oil the grates well.

6

Place the chops on the grill. Grill for 4-5 minutes per side for medium-rare. Use a meat thermometer for precision—aim for 130°F internally.

7

Transfer the chops to a plate. Tent loosely with foil and let them rest for 5 full minutes.

8

Spoon a generous amount of the mint chimichurri over the rested chops. Serve the rest on the side.

Notes

Enjoy your homemade Grilled Lamb Chops with Mint Chimichurri Recipe!

Nutrition Information

Calories: ~580

Protein: 42g

Fat: 46g (Saturated

Carbohydrates: 2g

Fiber: 1g

Did You Make This?

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• 8 lamb loin chops, about 1 ½ inches thick
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper

For the Mint Chimichurri:

• 1 cup fresh flat-leaf parsley, packed
• ½ cup fresh mint leaves, packed
• 3 tbsp sherry vinegar (the secret!)
• 2 garlic cloves
• ½ cup extra-virgin olive oil
• ½ tsp red pepper flakes
• 1 tsp kosher salt

The Pro-Method (Step-by-Step)

Follow these steps in order. Patience here gives you a huge payoff on the plate.

1. Make the chimichurri first. Add the parsley, mint, garlic, sherry vinegar, salt, and red pepper flakes to a food processor. Pulse until finely chopped.
2. With the processor running, slowly pour in the olive oil until just combined. Don’t make a smooth puree; you want texture. Scrape into a bowl and let it sit at room temperature.
3. Pat the lamb chops completely dry with paper towels. This is key for a good sear.
4. In a bowl, mix the 2 tbsp olive oil, minced garlic, rosemary, 1 tsp salt, and ½ tsp pepper. Rub this all over the lamb chops. Let them marinate on the counter for 1 hour.
5. Preheat your grill to high heat. You need it seriously hot. Clean and oil the grates well.
6. Place the chops on the grill. Grill for 4-5 minutes per side for medium-rare. Use a meat thermometer for precision—aim for 130°F internally.
7. Transfer the chops to a plate. Tent loosely with foil and let them rest for 5 full minutes.
8. Spoon a generous amount of the mint chimichurri over the rested chops. Serve the rest on the side.

Common Mistakes & How to Fix Them

Even great cooks can stumble. Here’s how to avoid the big pitfalls.

Mistake #1: A Soggy, Steamed Chop. This happens when you put wet meat on the grill. Always, always pat your chops dry before marinating. A dry surface creates that beautiful crust we want.

Mistake #2: Overcooked, Tough Lamb. Lamb chops are best at medium-rare. Use a digital thermometer. Pull them at 130°F. The carryover heat will bring them to a perfect 135°F as they rest.

Mistake #3: A Bitter, Harsh Sauce. If you blend the chimichurri too long, the herbs oxidize and turn bitter. Pulse, don’t puree. Letting it sit for 30 minutes also softens any sharp edges.

Variations for the Adventurous Cook

Mastered the base recipe? Try these pro-level twists to make it your own.

Swap the fresh rosemary in the marinade for chopped fresh thyme or oregano. For a smoky kick, add ½ teaspoon of smoked paprika to the herb rub. If you love that smoky flavor from the grill, you’ll adore our Smoky Grilled Shrimp Scampi Skewers for your next barbecue.

In the chimichurri, replace the mint with equal parts fresh cilantro or basil. For a richer sauce, stir in one tablespoon of rinsed, chopped capers or anchovy fillet with the herbs.

Nutrition Notes

This is a hearty, protein-rich meal. Here’s a basic breakdown per serving (2 chops with sauce).

• Calories: ~580
• Protein: 42g
• Fat: 46g (Saturated: 13g)
• Carbohydrates: 2g
• Fiber: 1g

Your Pro-Level Questions Answered

You asked, I’m answering. These are the questions I get from fellow food lovers.

Can I use a different cut of lamb?

You can, but the time will change. Rib chops (lollipops) are great and cook even faster. A butterflied leg of lamb will work but needs longer, slower indirect heat. Stick with loin or rib chops for this quick-grill method.

Can I make the chimichurri ahead of time?

Absolutely. In fact, I recommend it. Make it up to a day ahead and store it, covered, in the fridge. The flavors get even better. Just let it come to room temperature before serving to loosen the oil.

What if I don’t have a grill?

No problem. Use a cast-iron skillet or a heavy grill pan. Get it smoking hot on your stovetop. Cook the chops the same way. You’ll still get an amazing crust.

A Few Final Secrets

Before you go, here are my last bits of insider advice. They make the whole experience better.

Let your lamb chops come to room temperature before grilling. This helps them cook evenly. Always preheat your grill for a full 15 minutes. A hot grill is a non-stick grill.

Don’t move the chops once they hit the grates. Give them a chance to sear and release naturally. And finally, use flaky sea salt to finish the plated dish. That little crunch is magic.

Now you have all my secrets. The sherry vinegar trick, the pro methods, the fixes. This is how you make spring lamb that truly sings. I want to hear from you. Did the secret ingredient change the game for you? What’s your favorite variation? Tell me all about it in the comments below and let me know how your dinner turned out!