These grilled lamb chops are marinated in an herby chimichurri and grilled until beautifully charred on the outside and tender in the center. Served over a creamy lemony yogurt sauce, the flavors of smoky lamb, bright herbs, and cool yogurt come together for a dinner that’s both elegant and approachable.
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About This Recipe
These grilled lamb chops are marinated in an herbaceous chimichurri made with parsley, mint, garlic, Fresno chili, and a splash of red wine vinegar for brightness. A touch of paprika adds warmth and color before the chops are seared on the grill until perfectly charred on the outside and tender inside.
Unlike a whole rack of lamb (like my Pistachio Crusted Rack of Lamb), this lamb rack is cut into double chops, making them quick to cook and easy to serve. Piled over a cool lemony yogurt sauce and finished with more chimichurri on top, the result is a dish that’s bold, fresh, and perfect for summer grilling or even an indoor grill pan dinner.
📋 Ingredients
- Rack of lamb – Ask the butcher to French the racks (trim the bones) for a nicer presentation, or buy them pre-trimmed. Cutting into double chops helps keep them juicy on the grill.
- Paprika – Adds color and a subtle smoky-sweet flavor to the marinade. Smoked paprika can also work if you like more depth.
- Parsley & mint – Fresh, tender herbs give chimichurri its vibrant flavor. Use flat-leaf parsley (not curly) for the best texture.
- Fresno chili – This chili has a mild-to-medium heat. Look for ones that are firm and glossy. Remove the seeds for less spice.
- Garlic – Use fresh cloves, not pre-minced, for the brightest flavor in chimichurri.
- Red wine vinegar – Adds acidity and helps the herbs pop.
- Greek yogurt – Thick, tangy, and perfect for making a creamy base. Whole milk yogurt gives the richest flavor.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Herbs: Traditional chimichurri uses parsley and oregano. Try parsley + cilantro, or a blend of tender herbs you like.
- Chili: Swap Fresno for red chili flakes, Aleppo pepper, or pickled peppers like Mama Lil’s.
- Protein: This marinade is fantastic on steak, chicken thighs, or even roasted mushrooms.
- Vinegar: Red wine vinegar is classic, but white wine vinegar, apple cider vinegar, or lemon juice will all work.
⏲️ Instructions
Make the Chimichurri. Finely chop parsley, mint, Fresno chili, and garlic and mix with olive oil, red wine vinegar, and salt.
Marinate the Lamb. Season lamb chops with salt, pepper, paprika and few spoonfuls of chimichurri. Massage to coat and let marinate.
Grill the Chops. Place the lamb chops on a hot grill and cook a few minutes per side until charred on the outside and tender inside.
Rest Before Serving. Transfer cooked lamb chops to a baking sheet and let rest 5–10 minutes so the juices redistribute.
📍 Recipe Tips
- Marinate: Let the lamb marinate at least 20 minutes, or up to 8 hours for deeper flavor.
- Bring to room temp: Take the lamb out of the fridge 20–30 minutes before grilling so it cooks evenly.
- Rest before slicing: Let the lamb rest 5–10 minutes after grilling so the juices redistribute.
- Make ahead: Chimichurri can be made up to a week in advance and only gets better as the flavors meld.
Serving Suggestions
Serve the grilled lamb chops alongside a big salad, like Fattoush Salad or a classic Tabbouleh Salad. They’re also delicious with a side of Lemon Orzo Salad or Grilled Potato Salad. For a simple summer spread, add some warm pita and a mezze-style platter with dips like tzatziki, hummus, or baba ganoush.
More Lamb Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Grilled Lamb Chops with Mint Chimichurri & Yogurt Sauce
LittleFerraroKitchen.com
Ingredients
For the Chimichurri:
- 1 cup parsley leaves finely chopped
- ½ cup fresh mint leaves finely chopped
- 2 garlic cloves grated or finely chopped
- 1 Fresno chili seeded if you want less heat and finely chopped
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon Kosher salt or to taste
For the Lamb:
- 2 racks of lamb about 2-3 pounds, cut into double chops
- 1 teaspoon paprika
- Kosher salt & freshly cracked black pepper
- 2 tablespoons chimichurri for marinade (recipe below)
For the Yogurt Sauce:
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried mint or a handful of fresh, finely chopped
- Pinch of salt
Instructions
- Make the chimichurri: To a bowl, combine the chopped parsley, mint, garlic, Fresno chili, olive oil, red wine vinegar, and salt. Whisk to combine and taste for seasoning.
- Marinate the lamb: Pat the lamb dry and season with salt, pepper, and paprika. Add 2 heaping tablespoons of chimichurri and rub into the chops. Marinate at least 20 minutes, or up to 8 hours.
- Grill: Heat a charcoal or gas grill to medium-high. Grill lamb chops 3–4 minutes per side, until charred outside and medium-rare inside. Rest 5–10 minutes.
- Make the yogurt sauce: Stir together yogurt, lemon, mint, and salt. Spread on the bottom of a platter.
- Assemble: Place grilled lamb chops over the yogurt. Drizzle with reserved chimichurri. Serve immediately with salad, rice, or grilled vegetables.
Notes
-
- Marinate: Let the lamb marinate at least 20 minutes, or up to 8 hours for deeper flavor.
- Bring to room temp: Take the lamb out of the fridge 20–30 minutes before grilling so it cooks evenly.
- Rest before slicing: Let the lamb rest 5–10 minutes after grilling so the juices redistribute.
- Make ahead: Chimichurri can be made up to a week in advance and only gets better as the flavors meld.
- Serve the grilled lamb chops alongside a big salad, like Fattoush Salad or a classic Tabbouleh Salad. They’re also delicious with a side of Lemon Orzo Salad or Grilled Potato Salad. For a simple summer spread, add some warm pita and a mezze-style platter with dips like tzatziki, hummus, or baba ganoush.
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