Recipes & Tips

Lamb Chops with Chimichurri Sauce Recipe

  • Servings: 4
  • Prep Time: 40 Minutes
  • Cook Time: 1 Hour

Grass-fed lamb chop are naturally lean and tender, only needing a brief sear on the grill to be pretty much perfect (just like a good steak). For the best results, we suggest trying lamb from New Zealand: it is 100 percent grass-fed, widely available and world renowned. Paired with an herbed pilaf and bright chimichurri sauce, this lamb chop recipe makes for both a tasty weeknight meal and an impressive dinner for friends.


For the Lamb Chops

  • 8 Lamb Loin or Rib Chops, preferably Quality Mark*
  • Kosher Salt & Freshly Ground Pepper

For the Lemon Rosemary Pilaf

  • 1 1/2 cups basmati rice
  • 1 1/2 tablespoons olive oil
  • 1 red onion, finely diced
  • 3/4 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 2 sprigs rosemary, minced
  • 2 3/4 cups chicken broth

For the Chimichurri Sauce

  • 1 bunch flat leaf parsley, stems removed, finely chopped
  • 1 sprig rosemary, minced
  • 3 cloves garlic, minced
  • ¼-½ teaspoon crushed red pepper flakes
  • 1/3 cup olive oil
  • 1 lemon, juiced, plus more to taste
  • ½ teaspoon Kosher salt, plus moreto taste


  • 1. Place the lamb chops on a wire rack set in a rimmed baking sheet and season liberally with kosher salt and freshly ground pepper on both sides. Allow the lamb chops to sit for at least 40 minutes at room temperature while you prepare your grill. This 40-minute rest allows the salt to penetrate the meat. If you aren’t pressed for time, or want extra flavorful/tender results, consider salting the lamb chops hours in advance (even overnight) and let them rest on a wire rack uncovered in the fridge.
  • 2. If using a charcoal grill, prepare 1 chimney of charcoal. If using a gas grill, wait to preheat it until you are cooking the pilaf.
  • 3. Meanwhile, soak the rice in a medium bowl with enough water to cover by at least an inch. Set aside.
  • 4. While the rice is soaking, prepare the chimichurri sauce. Stir together the chopped parsley, garlic, crushed red pepper flakes, olive oil, lemon juice and salt in a small bowl. If you would prefer a smoother sauce, pulse the ingredients together in a food processor or grind together with a mortar and pestle. Season with more lemon juice and salt to taste. Set aside.
  • 5. Next, prepare the pilaf. Add the olive oil to a heavy-bottomed, lidded saucepan over medium heat. Add the onion and sauté until translucent, about 5-8 minutes.
  • 6. Drain the rice into a fine mesh sieve and rinse until the water runs clear. Shake out as much water as possible and set aside.
  • 7. Add garlic, rosemary, lemon zest and salt to the onions and cook until fragrant, but not browned, about 30 seconds.
  • 8. Add the rice to the saucepan. Stir carefully to keep the rice from sticking to the bottom of the pan and cook until lightly toasted, about one minute.
  • 9. Pour in the chicken broth and lemon juice and stir to combine. Bring to a boil, cover and reduce to the lowest heat, and leave undisturbed for 10-12 minutes. Turn off the heat and leave covered while you cook the lamb chops.
  • 10. If using a charcoal grill, once all the charcoal is lit and has formed a grey ash, spread the coals onto one half of the grill, and cover. If using a gas grill, set half the burners to medium high, cover and preheat for 10 minutes. Alternatively, heat a grill pan to medium high.
  • 11. If your lamb chops are more than 1 ¼ inch thick, place on the cool side of the grill for about 2-3 minutes per side, or until an instant-read thermometer registers at 110ºF. Then transfer to the hot side of the grill and sear for 1-2 minutes per side or until an instant-read thermometer registers at 130ºF (medium-rare). If your lamb chops are on the thinner side, go ahead and sear on the hot side of the grill for about 3 minutes per side or until an instant-read thermometer registers at 130ºF. If using a grill pan, brush pan with oil and sear for about 3 minutes per side or until an instant-read thermometer registers at 130ºF. Remove and let rest for a couple minutes tented loosely with foil.
  • 12. While the lamb chops rest, fluff the pilaf with a fork. If desired, serve with a simple salad, such as baby arugula and tomatoes dressed with olive oil, lemon juice and salt. Serve the lamb chops with the chimichurri sauce spooned over top.
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