Grilled Lamb Chops with Chimichurri Sauce
Summertime grilling is made easy with this simple Grilled Lamb Chops with Chimichurri Sauce recipe. The lamb chops are perfectly paired with the tangy, herby chimichurri sauce that takes only a few minutes to prepare.
The real star of this recipe is the chimichurri sauce. You first start off making this sauce by placing the herbs, salt, shallots, and garlic in a food processor until finely chopped. Then you add Marukan Seasoned Gourmet Rice Vinegar and process for a few seconds. While the machine is still running you slowly add the oil and then you top it off by stirring in the oregano and red pepper flakes. Once the chimichurri sauce is done you marinate the lamb with it for about 30 minutes. Then all that is left is grilling the lamb chops.
Give this recipe a try this summer.
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Chimichurri Sauce
Ingredients
- 1 ½ cups fresh Italian parsley , packed
- 1 ½ cups fresh cilantro , packed
- ½ teaspoon kosher or fine sea salt
- 1 small shallot , chopped
- 3 cloves garlic , chopped
- ¼ cup Marukan Seasoned Rice Vinegar
- ¾ cup olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
- Place fresh herbs, salt, shallot, and garlic in food processor and pulse several times, scrapping down the sides of the bowl, until finely chopped. Add the vinegar and process for a few seconds. With the machine running, slowly add the oil. Stir in the dried oregano and red pepper flakes.
Nutrition
Lamb Chops
Instructions
- Remove lamb from refrigerator, place in a food storage bag with ¼ cup chimichurri sauce, coat chops well and let sit at room temperature for 30 minutes while the grill heats.
- Prepare grill for direct heat and preheat to medium (about 400°F). Oil the grates.
- Grill chops 3-4 minutes per side or until they reach an internal temperature of 140°F for medium. Let rest for 5 minutes before serving with the rest of the chimichurri sauce.
Nutrition
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