Rosemary-and-Black Pepper Lamb Chops

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Simply seasoned chops get a hit of flavor from a vibrant Mint Chimichurri sauce. Delicious on grilled meat, chimichurri is as popular in Argentina as ketchup is in America. Our version includes mint—a classic flavor pairing with lamb.

Yield: Makes 4 servings
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Prep Time:
Grill: 6 Minutes
Stand: 35 Minutes


Ingredients

  • 8 (1-inch-thick) lamb rib chops (about 1 1/4 pounds)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 3/4 teaspoon coarsely ground pepper
  • 2 garlic cloves, minced
  • Mint Chimichurri

Preparation

  1. 1. Preheat grill to medium-high heat (350° to 400°).
  2. 2. Place lamb chops in a large bowl, and drizzle with olive oil. Sprinkle with rosemary and next 4 ingredients, and toss well to coat. Let stand 30 minutes. Meanwhile, prepare Mint Chimichurri.
  3. 3. Place chops on greased grill rack. Cover and grill 3 to 4 minutes on each side for medium-rare (145°), 8 minutes for medium (160°), or 10 minutes for well-done (170°). Remove from grill; let stand 5 minutes. Serve with Mint Chimichurri.
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