Grilled Lamb Chops with Mint Chimichurri & Yogurt Sauce
These grilled lamb chops are marinated in a fresh chimichurri and served over a creamy lemony yogurt sauce.
Servings: 4 servings
Calories: 665kcal
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.
Nutrition
Calories: 665kcal | Carbohydrates: 5g | Protein: 62g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Trans Fat: 0.003g | Cholesterol: 174mg | Sodium: 454mg | Potassium: 939mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1855IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 7mg