Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce
These Juicy Grilled Lamb Chops with Jalapeño Chimichurri Sauce are hard-seared until smoky and paired with blistered zucchini and charred jalapeño chimichurri.
Servings: 4
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
Calories: 487kcal | Carbohydrates: 4g | Protein: 35g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 112mg | Sodium: 124mg | Potassium: 469mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 3mg