Chimichurri Lamb Chops

By • May 4, 2012 13 Comments

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Author Notes: Lamb chops and the chimichurri sauce are quite simple to prepare and inexpensive, but incredibly special and delicious.

The chimichurri sauce is bursting with flavors and can be used as a salad dressing, drizzled over tomatoes or topped on fish, chicken or steak. Making extra and storing the rest in the fridge is a good way to go.

This chimichurri sauce was inspired by lemons& which is an amazing and fascinating food blog that you will have to check out! I changed the sauce a little because I can’t handle raw garlic and I love my lemon, but either way is suburb! All of her recipes and pictures are mouth watering good!

Food52 Review: If you’ve a partner, you can really whip up Chimichurri Lamb Chops in ten minutes, but I am going to stretch this to a mere 20, just so your chimichurri sauce can develop a few flavors. Do take your meat out, to get it room temperature, and get the grill going right away. Jestei

Serves 6

Lamb Chops

  • 6 lamb chops
  • Sea salt and pepper, to taste
  • Montreal steak seasoning, to taste (optional)

Chimichurri Sauce adapted from

  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 1/2 cup fresh mint
  • 1/4 cup fresh oregano (optional, but we like it)
  • 4 cloves of garlic minced & sauteed
  • 4 tablespoons tablespoons red wine vinegar (or Sherry or Rice Wine Vinegar)
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • Pinch red pepper flakes, more to taste
  • Salt, pepper and montreal steak seasoning, to taste
  1. To prepare the Chimichurri sauce first saute minced garlic in a little bit of olive oil (3 minutes on med. heat).
  2. Next combine the parsley, oregano, mint and sauted garlic and process in a food processor until just roughly chopped. Don’t over do it or it will turn into a puree.
  3. Add in the crushed red peppers, lemon juice and add the vinegar. Season with salt and pepper to taste and Motreal Steak seasoning if using (optional).
  4. Stir in the olive oil and let sit so flavors can infuse.
  5. To prepare the lamb, season with salt, pepper and Montreal Steak Seasoning. Have at room temperature before cooking.
  6. If you have a grill- Preheat your grill to 400 degrees. If lamb chops are small, sear each side for only 1 – 1 1/2 minutes to leave the inside rare to medium-rare. If sauteing in a pan (pre-heat with olive oil and cook for 2-3 minutes on each side to leave inside medium rare. Some of my lamb chops were big so I did a full three minutes on each side.
  7. Let sit for 5-10 minutes before slicing in to give the meat a chance to restore it’s juices!
  8. Serve with Chimichurri sauce. Enjoy the burst of flavors you are about to encounter!

More Great Recipes: Steak|Lamb|Appetizers|Entrees|Olive Oil

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Comments (13) Questions (0)


5 months ago Jan

So, do we use the cilantro or not? Thanks


almost 2 years ago Allison Culbertson

skip the montreal seasoning. it doesn't need it.


almost 2 years ago petrini.elisa

PLEASE give substitutions for commercial concoctions like montreal seasoning. surely there is a real world equivalent!


about 2 years ago Chloe8

Lamb chops always brings the family together.


over 2 years ago Grammymem

Grandma Lu and I would like to know how long the chimichurri sauce will last in the refrigerator?


over 2 years ago sl(i)m

Just made this for a VERY happy family. Will use leftover sauce for scallops... Thanks for the inspiration!


over 2 years ago DianneD

What is Montreal Seasoning?


over 2 years ago Jorge1145

I believe it is referring to this product:


over 2 years ago Foodiewithalife

Chimichurri sets red meat on fire! Great idea as an accompaniment to lamb.



over 2 years ago Rana Ansari Kamal

I recently just started my own food blog and always love checking out other food blogs for inspiration. Love any dish with lamb! Lamb and chimichurri sounds heavenly!


over 2 years ago Charles Birnbaum

great chimichurri recipe!


over 2 years ago Allison Culbertson

Had this for Xmas dinner - Excellent! Will definitely make again


about 3 years ago Grandma Lu

How long can the chimichurri sauce be refrigerated?