Grilled Lamb Chops With Mint Chimichurri & Yogurt Sauce
- 20m Prep Time
- 8m Cook Time
- 33m Ready In
Grilled lamb chops are marinated in a vibrant mint chimichurri, then grilled to perfection and served over a cool yogurt sauce. This dish is perfect for a summer barbecue or a special dinner.
Ingredients
- 237 ml parsley leaves finely chopped
- 118 ml fresh mint leaves finely chopped
- 2 clove garlic grated or finely chopped
- 1 Fresno chili seeded if you want less heat and finely chopped
- 118 ml extra virgin olive oil
- 29.6 ml red wine vinegar
- 2.46 ml Kosher salt
- 2 racks of lamb cut into double chops
- 4.93 ml paprika
- Kosher salt & freshly cracked black pepper
- 29.6 ml chimichurri
- 237 ml Greek yogurt
- 14.8 ml fresh lemon juice
- 4.93 ml dried mint
- salt
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 243 mg
- Iron: 5.5 mg
- Magnesium: 62.7 mg
- Phosphorus: 167 mg
- Potassium: 630 mg
- Zinc: 1.87 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml extra virgin olive oil
- 29.6 ml red wine vinegar
- 2.46 ml Kosher salt
- 4.93 ml paprika
- Kosher salt & freshly cracked black pepper
- 29.6 ml chimichurri
- 237 ml Greek yogurt
- 14.8 ml fresh lemon juice
- 4.93 ml dried mint
- salt
Prepare
- 237 ml parsley leaves, finely chopped
- 118 ml fresh mint leaves, finely chopped
- 2 clove garlic, grated or finely chopped
- 1 Fresno chili, seeded if you want less heat and finely chopped
- 2 racks of lamb, cut into double chops
Let's Cook
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Step 1.
Make the chimichurri: To a bowl, combine the chopped parsley, mint, garlic, Fresno chili, olive oil, red wine vinegar, and salt. Whisk to combine and taste for seasoning. Marinate the lamb: Pat the lamb dry and season with salt, pepper, and paprika. Add 2 heaping tablespoons of chimichurri and rub into the chops. Marinate at least 20 minutes, or up to 8 hours. Grill: Heat a charcoal or gas grill to medium-high. Grill lamb chops 3–4 minutes per side, until charred outside and medium-rare inside. Rest 5–10 minutes. Make the yogurt sauce: Stir together yogurt, lemon, mint, and salt. Spread on the bottom of a platter. Assemble: Place grilled lamb chops over the yogurt. Drizzle with reserved chimichurri. Serve immediately with salad, rice, or grilled vegetables.