Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce
on Jul 25, 2024, Updated Jan 15, 2026
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These Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce are hard-seared until smoky and paired with blistered zucchini and charred jalapeño chimichurri. The heat of the chimichurri complements the fresh vegetables for a delicious summer meal.
For more grilling recipes, try our Grilled Peaches with Ice Cream and Hot Honey Buffalo Chicken Wings.
Why You’ll Love This Recipe
- Uses one grill or one pan, which means minimal cleanup
- Comes together in under 30 minutes
- Has fewer than 10 ingredients
- Easy to scale servings and prep ahead
Recipe Ingredients
Below are the ingredients you need to make this recipe, including all our tips and substitutions.
- The Lamb Chops: Grilled rib chops are frenched, cleaned, and cut into chops. Then they are seasoned with salt, pepper, and extra-virgin olive oil. That’s it!
- For the Charred Jalapeño Chimichurri Sauce: A mix of Italian parsley (tough, thick stems removed, but you can keep some!), fresh garlic cloves, red wine vinegar, red pepper flakes, kosher salt, freshly ground black pepper, olive oil, and charred jalapeño are mixed together for the perfect spicy and tangy sauce.
- Zucchini: To add another layer to this recipe and more vegetables, we are adding some grilled zucchini. Because, why not? The grill is on anyway!
The full list of ingredients with exact quantities can be found on the recipe card below.
Tips and Substitutions
- Room Temperature: Bring your lamb chops to room temperature before searing to allow for even searing.
- Grilling Substitute: If you do not have a grill, you can use a cast-iron grill pan or a cast-iron skillet.
- Prep and Reheating: You can prepare this ahead of time separately, and reheat either in the oven or on the stovetop when ready to serve, with the chimichurri being added after from the fridge.
- Storing: Store the lamb and chimichurri separately in an airtight container in the refrigerator for up to 2 to 3 days.
How to Make Lamb Chops with Chimichurri
Step 1: Season your lamb chops with olive oil, salt, and pepper. Let it hang out at room temperature.
Step 2: Prep your zucchini and make your charred jalapeño chimichurri (besides adding in the jalapeño). Set the sauce aside until ready to serve.
Step 3: Grill your lamb chops, jalapeño, and zucchini. Flip and repeat. Dice and add in your jalapeño in the sauce.
Step 4: Transfer your zucchini to a platter first, then the lamb chops, topping with the chimichurri.
The full detailed instructions can be found on the recipe card below.
Serving Recommendations
Looking for some ideas to serve with lamb chops with chimichurri? We have you covered!
- To serve alongside salads, try our Grilled Little Gem Caesar Salad, 30 Minute Italian Grinder Pasta Salad, or 10 Minute Marinated Butter Bean Salad.
- For sides, pair with Grilled Artichokes with Lemon Garlic Aioli or Easy Chimichurri Mayo Potato Salad.
- For a summer potluck, pair with our Hot Honey Barbecue Ribs.
Lamb Chops with Chimichurri FAQs
You can marinate ahead of time, even 1 to 2 days ahead, but you can also season before grilling and leaving at room temperature.
The exact cooking time for grilled lamb chops depends on the thickness of your chops and the desired doneness.
For medium-rare, grill the lamb chops for about 4 minutes per side, ensuring they get a good sear and develop a charred exterior.
The total time should be around 12 to 14 minutes. Use an instant-read thermometer or meat thermometer to check that the internal temperature reaches at least 145°F.
Adjust the cooking time if you prefer your lamb chops more or less done.
Yes! Prepare at least 1 to 2 days in advance.
More Lamb Recipes
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Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce
Equipment
- Cast Iron Skillet if using
Ingredients
For the Lamb and Zucchini
- 1 1/2 to 2 pounds lamb rib chops, about 8 large ribs
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 large, or 4 small yellow and green zucchini
Charred Jalapeño Chimichurri
- 1/2 cup finely chopped Italian parsley
- 2 large garlic cloves, minced
- Pinch of red pepper flakes
- kosher salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 large jalapeño
Instructions
- Heat your grill to medium-high heat, or you can use a cast iron skillet on the stovetop. Pat your lamb rib chops dry with paper towels. Drizzle over olive oil, and season with salt and pepper, tossing to combine. Let your lamb sit at room temperature for at least 20 minutes
- Slice your zucchini into diagonal disks, about 1/2-inch thick. Drizzle with the remaining 1 tablespoon of olive oil, salt and pepper. Set aside.
- Make your Charred Jalapeño Chimichurri: In a medium bowl, toss together parsley, minced garlic, red pepper flakes, salt, pepper, vinegar, and olive oil. Transfer to the fridge until ready to serve.
- Once your grill is hot and ready, add your lamb ribs, zucchini, and jalapeño. Searing on all sides, until very charred and cooked throughout, about 4 minutes per side, totaling about 12 to 14 minutes, with the internal temperature reaching at least 145 degrees, using an instant-read thermometer.
- On a platter, transfer your zucchini first, topping with the lamb. In the meantime, using a knife, take off the skin of your jalapeño and mince. Add it to your chimichurri.
- Spoon a generous amount of the chimichurri all around the platter with the zucchini and lamb chops. Serve any additional sauce on the side.
Video
Notes
- Room Temperature: Bring your lamb chops to room temperature before searing to allow for even searing.
- Grilling Substitute: If you do not have a grill, you can use a cast-iron grill pan or a cast-iron skillet.
- Prep and Reheating: You can prepare this ahead of time separately, and reheat either in the oven or on the stovetop when ready to serve, with the chimichurri being added after from the fridge.
- Storing: Store the lamb and chimichurri separately in an airtight container in the refrigerator for up to 2 to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this recipe! One of my favorite summer dinners right now! 🙂