Grill/Barbecue

mint chimichurri lamb chops

March 25, 2015
Author Notes

Grilled lamb paired with a mint, tarragon and parsley chimichurri and grilled green onions is and easy and delicious dish for spring. —garlic and zest

  • Serves 4
Ingredients
  • 4 lamb chops (about 1" thick)
  • 2 bundles of green onions
  • 1 tablespoon olive oil
  • 2 large cloves garlic
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh tarragon leaves
  • 3 tablespoons white wine vinegar
  • 4 tablespoons olive oil
  • pinch red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
In This Recipe
Directions
  1. Preheat grill to medium high heat, about 400-450 degrees.
  2. Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
  3. Pat the lamb chops dry with a paper towel and sprinkle with salt and pepper to taste. Brush the green onions with 1 tablespoon olive oil. Set aside.
  4. Grill the lamb chops to desired doneness (about 4-5 minutes per side for medium rare).
  5. Grill the green onions for about 2 minutes, then flip and cook another two minutes, until they take on some grill marks and begin to wilt. Transfer lamb and onions to a cutting board or platter, tent with tin foil and let rest for a 4-5 minutes before serving.
  6. Drizzle chimmichurri over lamb chops and green onions.

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