Grilled Lamb Chops with Charred Jalapeño Chimichurri
on Jul 25, 2024, Updated Aug 09, 2024
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These grilled lamb chops with charred jalapeño chimichurri are the perfect dinner! Served with grilled zucchini, the heat of the chimichurri complements the fresh vegetable for a delicious summer meal. For more grilling recipes, try our Adobo Grilled Steak with Chimichurri, and Lemongrass Grilled Chicken Skewers next.
Table of Contents
- What ingredients do you need for this Grilled Lamb Chops with Chimichurri?
- How to Make Grilled Lamb Chops with Chimichurri
- How Long to Grill Lamb Chops
- What to Serve with Grilled Lamb Chops
- Tips, Tricks and Substitutions
- Check out more Lamb Recipes!
- Grilled Lamb Chops with Charred Jalapeño Chimichurri Recipe
What ingredients do you need for this Grilled Lamb Chops with Chimichurri?
For the Lamb and Zucchini
Lamb rib chops: We use about 8 large ribs when grilling these lamb chops, about one inch thick. You can purchase a whole rack of lamb, and french and slice them into chops yourself, or you can buy the lamb chops already frenched, cleaned, and cut into chops.
Extra-virgin olive oil: Use this to marinate the lamb and then to drizzle over the grilled zucchini.
Seasoning: Kosher salt and freshly ground black pepper bring out the natural flavors of the lamb and zucchini, providing a simple yet essential seasoning!
Zucchini: Using both yellow and green zucchini adds vibrant color and a mild, slightly sweet taste that pairs well with the rich lamb, especially when both placed on the grill.
Charred Jalapeño Chimichurri
Italian parsley: Finely chopped Italian parsley adds a fresh, herbaceous note to the chimichurri, balancing the heat from the jalapeño.
Garlic cloves: Minced fresh garlic provides a pungent, aromatic depth that enhances the complexity of the chimichurri.
Seasoning: Red pepper flakes, kosher salt, and freshly ground black pepper add a touch of heat and seasoning that ties all the flavors together.
Red wine vinegar: Vinegar adds a tangy, acidic kick that brightens the flavor of the chimichurri. This is a tasty contrast to the savory grilled lamb chops.
Extra-virgin olive oil: This oil is the velvety smooth base of the chimichurri.
Jalapeño: Charring the jalapeño adds a smoky heat to the chimichurri, creating a bold and spicy contrast to the fresh herbs.
How to Make Grilled Lamb Chops with Chimichurri
Season: 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: 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.
Grill Lamb, Zucchini & Jalapeño: 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.
Plate & Serve: 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.
How Long to Grill Lamb Chops
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.
What to Serve with Grilled Lamb Chops
So now we know how to grill lamb chops but what flavors go well with lamb? Because lamb is naturally rich with deep savory flavor, it pairs well with light ingredients like fresh vegetables and herbs. That’s why we like it with grilled zucchini and chimichurri sauce.
It would also pair well with side dishes like Grilled Baby Artichokes and salads like Grilled Little Gem Caesar Salad. For dessert to round out the meal, try our Grilled Peaches with Ice Cream.
Tips, Tricks and Substitutions
Lamb is great for grilling. The high heat of the grill sears the outside, locking in juices and enhancing the natural taste of the meat.
While it’s not necessary, marinating lamb chops can enhance their flavor and tenderness. A simple seasoning with olive oil, salt, and pepper can suffice, but a marinade can infuse additional flavors and help tenderize the meat.
You can use a cast iron skillet on the stovetop as an alternative to an outdoor grill. Heat the skillet over medium-high heat and follow the same cooking times, ensuring the lamb chops and zucchini are well-seared and cooked through.
The chimichurri has a noticeable heat due to the charred jalapeño, but it is balanced by the fresh parsley and tangy red wine vinegar. If you prefer a milder sauce, you can reduce the amount of jalapeño or remove the seeds before charring.
You can use lamb loin chops or lamb sirloin chops as substitutes for lamb rib chops. Both cuts will work, though cooking times may vary slightly depending on the thickness of the chops.
Check out more Lamb Recipes!
If you do make this Grilled Lamb Chops recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Ingredients for this post were provided by Whole Foods Market
Grilled Lamb Chops with Charred Jalapeño Chimichurri
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.
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! 🙂