Grilled Lamb Chops with Mint Chimichurri

Lamb rib chops are built for high heat and quick cooking. You’ll get perfectly pink centers and a caramelized crust in under 10 minutes on a hot grill, and this mint chimichurri adds the bright, herbal punch that lamb needs.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

Why Lamb Rib Chops Work Best for Grilling

Lamb rib chops, sometimes called lamb lollipops because of their long bones, have just enough fat to stay juicy over direct heat. They’re cut thin, usually about 1 to 1.5 inches thick, which means they cook fast without drying out.

The meat-to-bone ratio is ideal for grilling. You get that satisfying char on the exterior while the interior stays tender and rosy. Unlike thicker cuts that need indirect heat or reverse searing, these chops thrive over a screaming hot grill.

I prefer bone-in rib chops over loin chops for the grill. The bone adds flavor and helps insulate the meat slightly, giving you more control over doneness. Loin chops work fine, but they’re leaner and less forgiving if you overcook them by even a minute.

For the best results, you’ll want chops that are consistently sized. If you’re buying a rack and cutting your own, aim for even portions. If you’re buying pre-cut chops, choosing quality lamb brands makes a real difference in tenderness and flavor.

Grilled Lamb Chops with Mint Chimichurri Recipe

This recipe keeps the lamb simple with just salt, pepper, and olive oil. The chimichurri does the heavy lifting for flavor.

Ingredients

For the lamb chops:

• 8 lamb rib chops (about 1 to 1.5 inches thick)
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

For the mint chimichurri:

• 1 cup fresh mint leaves, packed
• 1/2 cup fresh parsley leaves, packed
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 cup extra virgin olive oil

Instructions

1. Make the chimichurri: Finely chop the mint and parsley together. You want small pieces, not a paste. Transfer to a bowl and add the minced garlic, red wine vinegar, red pepper flakes, and salt. Stir in the olive oil. Let this sit at room temperature while you prep and grill the lamb. The flavors will meld and the garlic will mellow slightly.

2. Prep the lamb: Pat the lamb chops completely dry with paper towels. This is critical for getting a good sear. Rub both sides with olive oil, then season generously with salt and pepper. Let the chops sit at room temperature for 20 to 30 minutes before grilling.

3. Heat the grill: Get your grill screaming hot. You want 500°F or higher for direct grilling. If you’re using charcoal, pile the coals high and wait until they’re covered with white ash. For gas, crank all burners to high and close the lid for 10 minutes.

4. Grill the chops: Place the chops on the hottest part of the grill. Don’t move them. Let them cook for 3 minutes undisturbed. Flip once and cook for another 3 to 4 minutes for medium-rare (internal temp of 130°F to 135°F). For medium, add another minute per side and aim for 140°F to 145°F.

5. Rest and serve: Transfer the chops to a cutting board or platter and let them rest for 5 minutes. This lets the juices redistribute. Spoon the mint chimichurri over the top or serve it on the side. Each person gets two chops, and you’ll want crusty bread to soak up that chimichurri.

The 3-4 Minute Per Side Technique Explained

Timing matters more with lamb chops than with almost any other grilled meat. Three minutes per side is your baseline for medium-rare on a 1-inch chop. Four minutes per side works for 1.5-inch chops or if you prefer medium.

You’ll know your grill is hot enough if the chops sizzle immediately when they hit the grate. If they just sit there quietly, your grill isn’t ready. Wait another few minutes.

Resist the urge to press down on the chops or flip them multiple times. One flip is all you need. Pressing squeezes out juices, and constant flipping prevents that crust from forming. You want deep golden-brown to almost charred edges.

Use an instant-read thermometer to check doneness. Insert it horizontally into the thickest part of the meat, avoiding the bone. Pull the chops off at 130°F for medium-rare. They’ll carry over to 135°F during resting. For perfectly tender lamb chops, don’t go past 145°F.

Why Mint Chimichurri Works Better Than Traditional Rosemary

Rosemary and lamb is a classic pairing, but it’s also predictable. Mint brings a cooler, brighter flavor that cuts through lamb’s richness without overwhelming it. The herb is traditional in Mediterranean and Middle Eastern lamb dishes for good reason.

Chimichurri itself is usually made with parsley and oregano for beef. Swapping in mint and keeping some parsley gives you that same tangy, garlicky sauce with a twist that complements lamb perfectly. The red wine vinegar adds acidity that balances the fat in the meat.

Make the chimichurri at least 30 minutes ahead, but it’s even better after a few hours. The garlic mellows, the herbs release their oils, and everything comes together. You can refrigerate it for up to three days, but bring it back to room temperature before serving. Cold chimichurri doesn’t coat the meat as well and the flavors are muted.

If you want to experiment, try adding a tablespoon of fresh lemon juice along with the vinegar. It brightens the sauce even more and pairs beautifully with grass-fed lamb.

Choosing Between Frenched and Regular Rib Chops

Frenched lamb chops have the bones cleaned of meat and fat, giving you those picture-perfect lollipops. Regular rib chops still have meat and fat around the bone. Both grill the same way, but there are reasons to choose one over the other.

Frenched chops look fancier and are easier to eat with your hands. The exposed bone acts as a natural handle. You’ll pay slightly more because of the extra butchering work, but the presentation is worth it for dinner parties.

Regular rib chops give you more meat per chop and that extra fat around the bone crisps up beautifully on the grill. I actually prefer these for weeknight dinners because you get more bang for your buck and the flavor is identical.

Either way, make sure you’re getting true rib chops, not shoulder chops labeled as rib chops. Rib chops come from the rack between the shoulder and loin. They’re uniform in size and have that distinctive curved bone. Shoulder chops are irregular, tougher, and better suited for braising.

Essential Tools for Grilling Lamb Lollipops

You don’t need much equipment, but a few tools make the job easier. An instant-read thermometer is non-negotiable. Lamb chops are thin and cook fast, which means there’s a tiny window between perfect and overdone. Guessing doesn’t work. You can check current prices on instant-read thermometers on Amazon.

Long-handled tongs are essential for flipping without burning your arm hair off. Get ones with a good grip that won’t tear the meat. Spring-loaded tongs with scalloped edges work best.

A grill brush keeps your grates clean, which prevents sticking. Scrub the grates while they’re hot, right before you put the chops on. Clean grates also give you better sear marks.

If you’re serious about grilling, invest in a set of cast iron grill grates. They retain heat better than standard grates and give you more consistent searing. The difference is noticeable with thin cuts like lamb chops.

Common Mistakes That Ruin Grilled Lamb Chops

The biggest mistake is cooking cold meat. Lamb chops straight from the fridge won’t cook evenly. The outside chars before the inside comes up to temperature. Let them sit out for at least 20 minutes, up to 45 minutes if your kitchen is cool.

Underseasoning is another problem. Lamb needs aggressive seasoning. Don’t be shy with the salt. The rule is about 3/4 teaspoon of kosher salt per chop, applied right before grilling. If you salt too far in advance, you’re technically dry-brining, which is fine but changes the texture slightly.

Flipping too soon causes the meat to stick and tears the crust. You’ll know the chops are ready to flip when they release easily from the grate. If they’re sticking, give them another 30 seconds.

Skipping the rest is the fastest way to dry meat. Those juices need time to settle back into the muscle fibers. Five minutes is the minimum. Ten is better if you can wait. Tent the chops loosely with foil if your kitchen is cold, but don’t wrap them tightly or you’ll steam them and soften that perfect crust.

For more on avoiding tough, dry lamb, check out these tenderizing techniques that work for any cooking method.

What to Serve with Grilled Lamb Chops

Keep the sides simple. The lamb and chimichurri are the stars here. Grilled vegetables work perfectly because you can cook them while the chops rest. Zucchini, bell peppers, and red onions all take about 8 to 10 minutes over medium heat.

A lemony couscous or orzo salad adds substance without weighing down the meal. Make it ahead and serve it at room temperature. Add cucumber, tomatoes, feta, and a simple vinaigrette.

Roasted potatoes are classic with lamb. Toss fingerlings or baby Yukon golds with olive oil, salt, and rosemary. Roast them at 425°F for 30 to 35 minutes while you prep the chimichurri and lamb.

A simple arugula salad with shaved Parmesan and lemon juice cuts through the richness. Dress it lightly and serve it alongside or after the lamb.

Adapting This Recipe for Different Cuts

This same technique works for lamb loin chops, though they cook slightly faster because they’re leaner. Reduce the time to 2.5 to 3 minutes per side and watch the temperature closely. Loin chops dry out faster than rib chops.

For a full rack of lamb, you’ll need indirect heat. Sear it over high heat for 2 minutes per side to develop crust, then move it to indirect heat and roast until the internal temperature hits 130°F. This takes about 15 to 20 minutes depending on the size of the rack.

Lamb shoulder chops are too tough for quick grilling. You can grill them, but you’ll want to marinate them first and expect a chewier texture. They’re better braised or slow-cooked. For more guidance on different cuts, this lamb chops recipe guide covers your options.

If you’re working with lamb leg steaks, increase the cooking time to 5 to 6 minutes per side. Leg meat is denser and needs more time to reach the right temperature.

Understanding Lamb Grades and Quality

Not all lamb is created equal. In the US, the USDA grades lamb as Prime, Choice, and Select based on marbling and age. Prime has the most marbling and comes from younger animals, usually under 14 months old. It’s worth seeking out for grilling because that extra fat keeps the meat juicy.

Choice is what you’ll find in most supermarkets. It’s still good quality with decent marbling, and it grills well as long as you don’t overcook it. Select has less marbling and is leaner, which makes it less forgiving on the grill.

Domestic lamb (American, Canadian, or Australian) tends to be milder in flavor than imported lamb from New Zealand or Iceland. American lamb is usually grain-finished, while most imported lamb is grass-fed. Grass-fed has a stronger, more distinctive flavor that some people love and others find too gamey.

For grilling, I prefer domestic lamb for its consistent size and milder flavor that works better with bold sauces like chimichurri. If you want to explore the nutritional differences between lamb and other meats, this lamb vs beef comparison breaks down the details.

Making Chimichurri Ahead and Storage Tips

Chimichurri improves after sitting for a few hours, which makes it perfect for meal prep. Make a double batch and keep it in the fridge for up to a week. The olive oil will solidify when cold, but that’s fine. Just let it come to room temperature for 30 minutes before serving.

Store it in a jar with a tight lid. The garlic will get stronger over the first day or two, then mellow out. If you’re sensitive to raw garlic, blanch the cloves in boiling water for 30 seconds before mincing them. This takes away the harsh bite without eliminating the garlic flavor.

You can freeze chimichurri in ice cube trays, then transfer the cubes to a freezer bag. Pop out a few cubes whenever you need them. This works for up to three months, though the herbs will darken slightly and lose some brightness.

The sauce isn’t just for lamb. Use it on grilled chicken, steak, fish, or roasted vegetables. It’s particularly good on grilled beef tenderloin or as a finishing sauce for lamb kebabs.

Frequently Asked Questions

How do you know when lamb chops are done without a thermometer?

Press the meat with your finger. Medium-rare should feel like the fleshy part of your palm below your thumb when you touch your thumb to your middle finger. It’ll have some give but spring back. Medium feels firmer, like touching your thumb to your ring finger. That said, buy a thermometer. They’re inexpensive and take the guesswork out completely. Internal temperature is the only reliable way to judge doneness accurately.

Can you marinate lamb chops before grilling them?

You can, but you don’t need to for rib chops. They’re already tender enough that marinating doesn’t improve the texture much. If you want to add flavor through a marinade, keep it short (2 to 4 hours maximum) and skip the salt until right before grilling. Acidic marinades with lemon juice or vinegar can start to make the exterior mushy if you go too long. For these chops, simple seasoning and a bold sauce like chimichurri gives you better results.

Why do my lamb chops taste gamey and how do I fix it?

The gamey flavor comes from the fat, not the meat itself. Trim excess exterior fat before cooking, but leave the thin layer between the muscle and bone. That fat bastes the meat as it cooks. Age of the animal matters too. Lamb from younger animals (under 1 year) tastes milder than mutton from older sheep. Grass-fed lamb has a stronger flavor than grain-finished. If you’re sensitive to gamey taste, look for domestic grain-finished lamb and pair it with bright, acidic sauces that mask the flavor.

Can I grill lamb chops on a gas grill or do I need charcoal?

Both work perfectly fine. Gas grills heat quickly and give you consistent temperature control, which is helpful for thin chops that cook fast. Charcoal gives you a slightly smokier flavor and higher heat potential, which creates a better crust. If you’re using gas, preheat for at least 10 minutes on high and don’t open the lid. If you’re using charcoal, pile the coals high and wait until they’re ashed over. The key is heat level, not fuel type. Get your grill above 500°F regardless of what powers it.

Final Thoughts on Grilling Perfect Lamb Lollipops

This lamb chop recipe delivers restaurant-quality results at home with minimal fuss. The quick grilling time means you can have dinner on the table in under 30 minutes, including prep. The mint chimichurri transforms simple seasoned meat into something special.

Master the 3 to 4 minute per side timing and you’ll never overcook lamb again. Use a thermometer, let the meat rest, and don’t be afraid of high heat. The char is where the flavor lives.

Make extra chimichurri. You’ll want it on everything for the next week.

This article contains affiliate links. If you purchase through these links, we may earn a small commission at no extra cost to you.