Recipes & Tips

Grilled Grass-fed Lamb Chops with Chimichurri Recipe

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Is there anything more satisfying on a warm summer night than a mouthwatering lamb recipe? Take, for example, this delicious dish from A Cozy Kitchen, featuring juicy lamb rib chops drizzled in a bright chimichurri sauce and accompanied by savory, blistered tomatoes.

Tip: You can prepare the chimichurri up to one day in advance.


For the Lamb Rib Chops:

  • 2.5 lb. New Zealand grass-fed lamb rib chops (Tip: look for the Taste Pure Nature Logo)
  • Kosher salt
  • Fresh tomatoes on the vine

For the Chimichurri:

  • 2 cups Italian parsley leaves, minced
  • 1/2 shallot, peeled and minced
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled and grated
  • Kosher salt
  • 1/4 teaspoon crushed red pepper
  • 2/3 cup extra virgin olive oil


  • 1. Bring the lamb rib chops to room temperature, about 30 minutes.
  • 2. Sprinkle both sides of the lamb rib chops with kosher salt.
  • 3. Preheat grill to medium-high heat. Rub the grates with neutral oil.
  • 4. Place the rib chops on the grill, cooking each side for 3-4 minutes or until the lamb rib chops reach 145°F for medium-well. Remove lamb rib chops from the grill and set aside to rest.
  • 5. While the lamb rib chops rest, prepare the tomatoes in a medium bowl by tossing them with 1-2 teaspoons of olive oil and a pinch of kosher salt.
  • 6. Add the tomatoes to the hot grill and cook until blistered and slightly softened, about 1-2 minutes. Remove the tomatoes from the grill and set aside until you are ready to plate.

For the Chimichurri:

  • 7. In a medium bowl, mix together the minced Italian parsley, shallot, red wine vinegar, garlic, a pinch of kosher salt, crushed red pepper and olive oil. Add more salt, to taste.

To serve:

  • 8. Add the lamb rib chops and tomatoes to a plate. Drizzle the lamb rib chops with chimichurri and serve.
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