Grilled Lamb Loin Chops with Mint Chimichurri

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

American · 40 min · Lamb · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 8 (about 2.5 lb) lamb loin chops, 1.25 inches thick
• 1 cup leaves fresh mint
• 1 cup leaves flat-leaf parsley
• 2 garlic cloves
• 1 1/2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Chop the mint, parsley and garlic by hand — a blender turns chimichurri into a bitter green paste. Stir with the vinegar, oil, pepper flakes, half the cumin and a teaspoon of salt, and leave 20 minutes for the vinegar to soften the garlic.
2. Pat the chops dry, rub with a spoonful of oil, and season with the remaining cumin, salt and pepper. Bring them to room temperature.
3. Heat the grill to high, about 500F at the grate, and scrape the bars clean. Lamb fat flares readily, so keep a cool zone free.
4. Grill 3 to 4 minutes per side, moving the chops off the direct flame the moment fat catches. Stand them on their fat edge for the last minute.
5. Pull at 130F for medium-rare or 138F for medium, measured in the eye of the loin away from the bone. Lamb loin past 145F loses the sweetness that makes it worth buying.
6. Rest 8 minutes on a warm plate, then spoon the chimichurri over generously and serve the rest alongside.

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

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