You’ve grilled lamb chops before. You’ve even made a mint sauce.
But this Grilled Lamb Chops with Mint Chimichurri has one secret ingredient that changes everything. It takes a classic from good to unforgettable. It’s the perfect main course for a comforting meal.
Ready to find out what it is? I’m sharing my exclusive kitchen secrets so you can make the best version of this dish, perfect for a spring feast.
Recipe Overview
Here’s the quick look at what we’re making today. It’s simpler than you think, but the details make it special.
- Cuisine: Argentine-Inspired
- Category: Main Course
- Prep Time: 20 minutes (plus 1 hour marinating)
- Cook Time: 8-10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4 people
The Secret Ingredient That Makes All the Difference
Most mint sauces are sweet or yogurt-based. This one is different. The secret is toasted cumin seeds.
Toasting whole cumin seeds in a dry pan for 60 seconds wakes up their oils. It gives a deep, earthy, nutty warmth that cuts through the richness of the lamb.
It bridges the bright mint and the savory meat perfectly. You’ll grind them fresh. Trust me, pre-ground cumin won’t do the same job here.
Why This Method is Better (My Pro-Tips)
I treat the lamb and the sauce with equal care. The method is straightforward, but these tips are what I do in my own kitchen.
First, we marinate the chops simply. Good lamb doesn’t need much. Just garlic, rosemary, and oil to let the meat’s flavor shine.
Grilled Lamb Chops with Mint Chimichurri Recipe
The “Upgraded” Ingredient List
The Pro-Method (Step-by-Step)
Notes
Enjoy your homemade Grilled Lamb Chops with Mint Chimichurri Recipe!
Nutrition Information
Second, we make the chimichurri at least an hour ahead. This lets the flavors marry and get happy. The mint will stay bright green, and the garlic will mellow. For another recipe where make-ahead prep is key, try my unique Matcha-Mint Tea French Toast for a weekend brunch.
The “Upgraded” Ingredient List
Quality matters. For four servings, you’ll need:
- 8 lamb loin chops, about 1 ½ inches thick
- 2 tbsp olive oil
- 3 garlic cloves, 2 minced (for lamb), 1 finely chopped (for sauce)
- 1 tbsp fresh rosemary, chopped
- Salt and black pepper
For the Mint Chimichurri:
- 1 packed cup fresh mint leaves
- 1 packed cup fresh flat-leaf parsley
- 1 tsp whole cumin seeds
- 1 small shallot, finely chopped
- 1 small red chili or ½ tsp red pepper flakes
- ⅓ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ tsp kosher salt
The Pro-Method (Step-by-Step)
Follow these steps in order. The timing is key for perfect, juicy chops.
- Toast the cumin. In a small dry skillet, toast the cumin seeds over medium heat until fragrant, about 60 seconds. Let them cool, then grind in a mortar or spice grinder.
- Make the sauce. Finely chop the mint and parsley by hand. I don’t use a food processor here—it makes the herbs muddy. Mix them in a bowl with the chopped garlic, shallot, chili, ground cumin, vinegar, and salt. Stir in the ½ cup olive oil. Let it sit for 1 hour.
- Marinate the lamb. Pat the chops very dry. Rub them with the 2 tbsp oil, minced garlic, rosemary, and a generous amount of salt and pepper. Let them sit at room temperature for 30-60 minutes.
- Get the grill hot. Heat your grill to high heat. You want a strong, direct flame for a good sear.
- Grill. Place the chops on the hot grill. Grill for 3-4 minutes per side for medium-rare. Let them rest for 5 full minutes before serving.
- Serve. Spoon a generous amount of the mint chimichurri over the rested chops. Serve the extra sauce on the side.
Common Mistakes & How to Fix Them
Even advanced cooks can run into these issues. Here’s how to avoid them.
Mistake 1: A Bitter, Burnt Sauce. If you over-toast the cumin, it turns bitter. The fix is simple. Toast only until you smell it, then immediately take it off the heat. Have a spare teaspoon of seeds ready just in case.
Mistake 2: Chewy, Tough Lamb. This comes from overcooking or not resting. Use a meat thermometer. Pull the chops at 130°F for medium-rare. Then, you must let them rest. Those 5 minutes let the juices settle back into the meat.
Variations for the Adventurous Cook
Once you’ve mastered the base recipe, try these pro-level swaps.
Swap the red wine vinegar for a splash of lemon juice and a bit of anchovy paste. It adds a fantastic savory depth that pairs beautifully with lamb.
Try using a mix of herbs. Add some fresh oregano or tarragon to the chimichurri for a more complex flavor profile. Just keep the total volume of herbs about the same.
Nutrition Notes
This is a hearty, protein-rich meal. Here’s a simple breakdown per serving (2 chops with sauce).
- Calories: ~580
- Protein: 42g
- Fat: 45g (with healthy fats from olive oil)
- Carbohydrates: 3g
- Iron: Excellent source from the lamb and herbs
Your Pro-Level Questions Answered
These are the questions I get from cooks who want to get every detail right.
Can I use a different cut of lamb?
Absolutely. Rib chops (lollipops) are fantastic. Just adjust the cook time down by a minute or so as they are often thinner. Shoulder chops need a longer, slower cook but work well with this sauce.
Can I make the chimichurri a day ahead?
You can, but the mint will lose its brightest green color. The flavor will still be great. I suggest making the base (herbs, spices, vinegar) a day ahead, then stirring in the fresh olive oil an hour before serving.
What’s the best side dish for this?
Keep it simple. I love crispy roasted potatoes or a bright, acidic salad with bitter greens. The chimichurri acts as a sauce for the sides, too. For a fun, portable side, these gooey Grilled Cheese Roll-Ups are always a hit.
A Few Final Secrets
The real magic is in the contrast. The hot, savory, charred meat against the cool, vibrant, herbal sauce is what makes this dish sing.
Don’t be shy with the sauce. It’s not just a garnish; it’s a core part of the dish. Let it pool on the plate. Use it for dipping. It transforms every bite.
This recipe is my go-to for a special spring dinner or Easter celebration. It feels luxurious but is deceptively easy to put together once you know the steps.
Now that you have the secrets, I want to hear from you. Fire up that grill and give it a try. Did the toasted cumin change the game for you? Tell me all about it in the comments below and let me know how your lamb chops turned out!
