Grilled Lamb Chops with Chimichurri and Tomato Garnish Recipe
This recipe features tender, flavorful grilled lamb rib chops paired with a vibrant and zesty chimichurri sauce. The chimichurri is a fresh blend of Italian parsley, shallots, red wine vinegar, garlic, and red pepper, balanced with extra-virgin olive oil. Perfect for a quick and elegant meal, the lamb is grilled to medium-well perfection and served alongside blistered fresh tomatoes for a delightful accompaniment.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Ingredients
Chimichurri Sauce
- 2 cups Italian parsley leaves, minced
- 1/2 shallot, peeled and minced (or 2 tablespoons minced red onion)
- 1 tablespoon red wine vinegar
- 1 garlic clove, peeled and grated
- Kosher salt, to taste
- 1/4 teaspoon crushed red pepper
- 2/3 cup extra-virgin olive oil
Lamb and Accompaniments
- 2 1/2 pounds lamb rib chops
- Kosher salt, for seasoning
- Fresh tomatoes on the vine
- Neutral oil, for rubbing the grill grates
- Olive oil, 1-2 teaspoons for tomatoes
Instructions
- Prepare the Chimichurri: In a medium bowl, combine the minced Italian parsley, shallot, red wine vinegar, grated garlic, a pinch of kosher salt, crushed red pepper, and olive oil. Mix well and taste to adjust the salt as needed. The chimichurri can be made up to one day in advance and stored in the refrigerator to allow flavors to meld.
- Bring Lamb to Room Temperature: Remove the lamb rib chops from the refrigerator and let them sit at room temperature for about 30 minutes. This step ensures even cooking throughout the meat.
- Season the Lamb: Sprinkle both sides of the lamb rib chops generously with kosher salt to enhance flavor.
- Preheat and Prepare the Grill: Heat the grill to medium-high heat. Lightly rub the grill grates with a neutral oil to prevent sticking.
- Grill the Lamb Chops: Place the lamb chops on the preheated grill and cook for approximately 3 to 4 minutes per side, or until an instant-read thermometer inserted into the center registers 145°F, indicating medium-well doneness.
- Rest the Lamb: Remove the chops from the grill and let them rest for a few minutes to allow the juices to redistribute and keep the meat tender.
- Prepare the Tomatoes: Toss the fresh tomatoes on the vine with 1 to 2 teaspoons of olive oil and a light sprinkle of kosher salt. Place them on the hot grill and cook until they are blistered and slightly softened, about 1 to 2 minutes. Remove from the grill.
- Plate and Serve: Arrange the grilled lamb chops and blistered tomatoes on a serving plate. Drizzle the lamb chops generously with the prepared chimichurri sauce. Serve immediately while warm.
Notes
- Allowing the lamb to come to room temperature before grilling ensures even cooking.
- You can prepare the chimichurri sauce up to one day ahead to deepen the flavors.
- Cooking times may vary depending on grill heat and chop thickness; always use a meat thermometer for accuracy.
- For a spicier chimichurri, increase the crushed red pepper according to taste.
- Serve with crusty bread or a light salad for a complete meal.
