Cajun-Grilled Lamb Chops with Mint Chimichurri

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Cajun · 75 min · Lamb · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 12 chops (about 4 lb) bone-in lamb loin chops
• 1/4 tbsp smoked paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1/4 tsp cayenne pepper
• 3/4 tsp dried thyme
• 3/4 tsp dried oregano
• 1/4 tsp crushed red pepper
• 1/4 tbsp light brown sugar
• 1 cup leaves fresh mint
• 1 cup leaves fresh parsley
• 1 garlic cloves
• 1 tbsp red wine vinegar
• 1/4 cup olive oil

Method (tap to check — screen stays awake)

1. Stir together the house Cajun brown-sugar blackening rub: smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, brown sugar, 2 tsp salt, and 1 tsp black pepper.
2. Pat the chops dry and press the rub onto every surface. Let them sit at room temperature 30 minutes — the sugar and salt need time to grip, and a cold chop grills unevenly.
3. While they sit, make the mint chimichurri: pulse the mint, parsley, garlic cloves, red wine vinegar, crushed red pepper, and 1/2 tsp salt in a food processor, then stream in the olive oil until it's a loose, spoonable sauce. Do not puree it smooth.
4. Heat a grill (or cast-iron pan) to high. Grill the chops 3-4 minutes per side, until deeply crusted and an instant-read thermometer at the center reads 130-135F for medium-rare.
5. Rest the chops 10 minutes under loose foil — pulling at 130-135F and resting is what lands them juicy at medium-rare.
6. Spoon the mint chimichurri generously over the chops and serve the rest at the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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