Lamb Chops Garlic Chimichurri

These lamb chops with garlic chimichurri bring together tender meat and a vibrant, herbaceous sauce that makes for an elegant and flavorful meal. Perfect for special occasions or a memorable dinner at home, this recipe highlights the richness of lamb balanced by the bright and zesty chimichurri.

I first made this dish for a New Year’s Eve celebration with friends. It was a standout on the table and has since become a requested favorite every holiday. The combination of garlic, parsley, and lemon always feels festive and comforting.

Ingredients

• Eight thickcut lamb rib chops: choose cuts with good marbling for flavor and tenderness
• One tablespoon olive oil: to sear the lamb and build a flavorful crust
• One teaspoon salt: essential for seasoning and enhancing the natural meat flavors
• Half teaspoon freshly ground black pepper: adds subtle heat and aroma
• Half teaspoon garlic powder: for a mild garlicky background that complements the chimichurri
• For the chimichurri sauce: One cup fresh Italian parsley finely chopped, One tablespoon dried oregano, Four cloves garlic minced, Quarter teaspoon crushed red pepper, Two tablespoons red wine vinegar, Half cup olive oil, Half teaspoon salt to taste, Quarter teaspoon freshly ground black pepper, Half lemon juiced

Instructions

Season the Lamb Chops:

Pat the chops dry with paper towels which helps achieve a good sear by removing excess moisture. Rub both sides evenly with olive oil to encourage crust formation. Sprinkle salt, black pepper, and garlic powder thoroughly so that they flavor the meat deeply.

Prepare the Chimichurri Sauce:

Finely chop the parsley and mince the garlic very well to release their aromas. In a bowl combine the chopped parsley, dried oregano, minced garlic, crushed red pepper, red wine vinegar, olive oil, salt, black pepper, and lemon juice. Stir thoroughly to blend the flavors. Let the sauce rest at room temperature for at least 15 minutes allowing the herbs and spices to meld beautifully.

Sear the Lamb Chops:

Heat a heavy skillet or grill pan over mediumhigh heat until it is nearly smoking as this high heat is essential for caramelization. Add the chops without overcrowding to ensure even searing. Cook each side for 3 to 4 minutes for mediumrare, adjusting time depending on thickness. Avoid moving them around too much to develop a crisp crust.

Rest the Lamb Chops:

Transfer the chops to a plate and cover loosely with foil. Let them rest for 5 minutes which redistributes juices ensuring the meat stays juicy and tender.

Serve and Garnish:

Arrange the lamb chops on a platter and generously spoon the chimichurri over the top. Offer extra sauce on the side for dipping so everyone can enjoy the fresh flavors as they like.

Parsley is my favorite ingredient here because its fresh vibrance cuts through the richness of the lamb so beautifully. One special family moment with this dish was our New Year’s Eve gathering when everyone kept going back for more sauce and left feeling nourished and joyful.

Storage Tips

Store leftover lamb chops in an airtight container in the refrigerator for up to three days. Keep the chimichurri sauce separate in a small jar if possible to preserve its bright flavors. Gently reheat the lamb in a warm oven or skillet to maintain juiciness without overcooking.

Ingredient Substitutions

Beef ribeye steaks work well instead of lamb for a different but equally delicious flavor and similar cooking method. Cilantro can replace parsley in the chimichurri for a twist of herbal brightness with a Latin flair. White wine vinegar may be used instead of red wine vinegar offering a lighter acid profile that keeps the sauce fresh.

Serving Suggestions

Serve with roasted fingerling potatoes or a crisp arugula salad to provide a refreshing balance to the richness of the lamb. For a festive touch sprinkle pomegranate seeds over the platter or finish the chops with a pinch of flaked sea salt. Pairing with a bold red wine complements the intense flavors beautifully.

This lamb with garlic chimichurri is quick to make and impressive to serve. Enjoy the bright sauce with the rich chops for a memorable meal.

Common Questions About the Recipe

→ How do I know when lamb chops are cooked to medium-rare?

Use an instant-read thermometer and remove the chops when the internal temperature reaches 130–135°F (54–57°C). Allow carryover cooking during resting for perfect doneness.

→ Can the chimichurri sauce be prepared ahead of time?

Yes, chimichurri can be made up to a day in advance. Store it refrigerated in an airtight container and bring to room temperature before serving. Flavors deepen overnight.

→ What herb can substitute fresh parsley in chimichurri?

Fresh cilantro is a great alternative, providing a bright, slightly different herbal note that pairs well with garlic and lemon.

→ How can I avoid overcooking lamb chops?

Sear on high heat briefly and avoid excessive flipping. Let chops rest after cooking to redistribute juices, and use a thermometer for accurate timing.

→ What sides pair well with these lamb chops?

Roasted fingerling potatoes or a crisp arugula salad complement the richness of the lamb, while pomegranate seeds or sea salt add a flavor boost.