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–+ servings
Eight grilled lamb loin chops topped with fresh green herb sauce arranged on a dark round plate

Grilled Garlic and Herb Lamb Loin Chops with Chimichurri

Grilled garlic and herb lamb loin chops marinated in olive oil, garlic paste, rosemary, thyme, and lemon, seared fat-side down first in cast iron, finished at 375°F to 135°F internal for medium-rare, served with fresh chimichurri sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Argentinian-Inspired, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Lamb Chops
  • 2 lbs lamb loin chops about 8 chops
  • 0.5 cup olive oil
  • 4 cloves garlic minced into paste
  • 1 tsp rosemary
  • 1 tsp thyme
  • Zest and juice of 1 lemon
  • 1 tbsp Pappy's Prime Rib Seasoning or 1 tsp each salt, pepper, garlic powder
Chimichurri Sauce
  • 1 cup fresh parsley chopped
  • 3 cloves garlic minced
  • 2 tbsp fresh oregano or 1 tsp dried
  • 0.5 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 0.5 cup olive oil
  • Salt and pepper to taste

Equipment

  • Cast iron skillet or grill pan
  • Smoker or oven
  • Instant-Read Thermometer

Method
 

  1. Combine olive oil, garlic paste, rosemary, thyme, lemon zest, lemon juice, and seasoning. Coat lamb chops evenly. Cover and refrigerate at least 1 hour, or overnight.
  2. Mix parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper. Set aside while lamb cooks.
  3. Heat cast iron over medium-high. Place chops fat-side down first to render and crisp the fat cap. Then sear all remaining sides until deeply browned.
  4. Transfer to 375°F oven or smoker. Cook until internal temp reaches 135°F for medium-rare.
  5. Rest 5-10 minutes. Brush with chimichurri and serve extra on the side.

Notes

Fat-side down first: Render the fat cap crispy before searing the flat faces. This crisps the edge and releases rendered lamb fat into the pan.
Pull at 135°F: Medium-rare is ideal for lamb loin chops. Beyond medium, the fat firms up and turns waxy.
Overnight marinade: Produces deeper flavor and a more pronounced herb aroma when the chops hit the hot pan.
Chimichurri on the rest: Brush over the warm chops during the rest so the herbs and oil meld with the surface.

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