Grilled Lamb Chops With Mint Chimichurri & Yogurt Sauce
- 20m Prep Time
- 8m Cook Time
- 48m Ready In
Grilled lamb chops are marinated in a fresh mint chimichurri and served over a creamy 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.
In a bowl, combine 1 cup finely chopped parsley, ½ cup finely chopped fresh mint, 2 grated or finely chopped garlic cloves, 1 finely chopped Fresno chili (seeded for less heat), ½ cup extra virgin olive oil, 2 tablespoons red wine vinegar, and ½ teaspoon Kosher salt. Whisk until well combined, then taste and adjust salt if needed. Set aside about 2 tablespoons for marinating the lamb and reserve the rest for serving.
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Step 2.
Pat 2 racks of lamb (about 2–3 pounds, cut into double chops) dry with paper towels. Season generously on all sides with Kosher salt, freshly cracked black pepper, and 1 teaspoon paprika. Add 2 heaping tablespoons of the prepared chimichurri and rub it into the lamb chops. Cover and marinate at room temperature for at least 20 minutes, or refrigerate for up to 8 hours. If marinating longer than 20 minutes, remove from the fridge 30 minutes before grilling.
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Step 3.
Preheat a charcoal or gas grill to medium-high heat (about 400–450°F). While the grill heats, make the yogurt sauce: In a small bowl, stir together 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon dried mint (or a handful of fresh mint, finely chopped), and a pinch of salt. Spread the yogurt sauce evenly over the bottom of a serving platter.
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Step 4.
Grill the lamb chops over direct heat, uncovered, for 3–4 minutes per side for medium-rare, or until charred on the outside and an instant-read thermometer inserted into the thickest part reads 130–135°F. Adjust time for desired doneness. Transfer the chops to a cutting board and let rest for 5–10 minutes.
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Step 5.
Arrange the rested lamb chops on top of the yogurt sauce on the platter. Drizzle generously with the reserved chimichurri. Serve immediately with salad, rice, or grilled vegetables.