Prepare the mint chimichurri: Chop the mint, garlic, chili flakes, salt, pepper and red wine vinegar with a food processor or hand chopper. With the machine running, slowly add the oil to create a thinned sauce. Reserve.
Prepare the lamb: Chop the rosemary and garlic with a food processor set to pulse. Add the salt and pulse some more to create a chunky paste. Place the lamb chops into a large bowl and toss in the oil to coat. Rub the paste into each chop. Transfer to a platter and bring to room temperature for about one hour before grilling.
Grill the chops: Preheat barbecue to 450°F. Place the chops onto the grill, spacing them out evenly across the surface. Grill for two minutes before flipping the chops and cooking them for an additional 2 minutes. Check that the doneness is to your liking before transferring them to a service plate or platter. Serve with a favourite side accompanied by the mint chimichurri.
Grilled Lamb Loin Chops
Ingredients
16 1-inch thick lamb chops (about 3½ pounds)
¼ cup extra virgin olive oil
For the paste:
½ cup fresh rosemary
7 garlic cloves
1 tablespoon kosher salt
For the mint chimichurri:
1 cup fresh mint
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon red chili flakes
1 teaspoon black pepper
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Directions
Prepare the mint chimichurri: Chop the mint, garlic, chili flakes, salt, pepper and red wine vinegar with a food processor or hand chopper. With the machine running, slowly add the oil to create a thinned sauce. Reserve.
Prepare the lamb: Chop the rosemary and garlic with a food processor set to pulse. Add the salt and pulse some more to create a chunky paste. Place the lamb chops into a large bowl and toss in the oil to coat. Rub the paste into each chop. Transfer to a platter and bring to room temperature for about one hour before grilling.
Grill the chops: Preheat barbecue to 450°F. Place the chops onto the grill, spacing them out evenly across the surface. Grill for two minutes before flipping the chops and cooking them for an additional 2 minutes. Check that the doneness is to your liking before transferring them to a service plate or platter. Serve with a favourite side accompanied by the mint chimichurri.
Grilled Lamb Loin Chops
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Seasoned and grilled to perfection, topped with a spoonful of fragrant mint chimichurri…
These GRILLED LAMB LOIN CHOPS are superbly moist and tender. Who’s ready to get their grill on?
The goal of this post is threefold; first, we wanted to add some superior grilled lamb into our mix of barbecue recipes. Lamb’s pleasing flavour, combined with its softness and juiciness, makes it a unique change from the normal summer fare and a favourite among meat-lovers the world over.
We also wanted to share a recipe that leaves no room for error. If you’re unsure how to grill lamb and stayed away for fear of not getting it right, this recipe is for you – it works perfectly every time. Just follow our step-by-step guide and we promise you’ll have great success.
Lastly, there are times when a solid main needs nothing more than a great side, and these barbecued lamb chops are proof. Grill your lamb loin chops and head right to table with nothing more than a favourite salad; soon you’ll be enjoying something exceedingly fabulous!
Before listing the rundown on GRILLED LAMB LOIN CHOPS, a reminder to BOOKMARK this page or save a PIN to one of your favourite boards – this is the make-again lamb recipe you’ve been waiting for.
Here’s the deal on one of our favourite lamb recipes:
ON THE LAMB
Shoulder, chop, rump, shank, leg or loin – which to choose? Experts remind us that much of the success of preparing lamb goes to the different ways we cook it. We slow-cooked lamb shoulder to create our LAMB STEW – so delicious! We also enjoyed tender slices of lamb when we showed you HOW TO ROAST A LEG OF LAMB.
In the case of lamb loin chops, there’s only one way to go – grilling. Think of them as petit T-bone steaks. On one side of the chop, you’ll find the lamb loin and on the other, the filet. Grilling them sears in the flavours while keeping them moist and very tender.
CUT & PASTE
This cut of meat is especially perfect when enhanced with bold flavours. In this recipe, we create a marinade that is a pungent, bold-flavoured paste with rosemary, garlic and kosher salt. It’s rubbed into the chops after they’ve been lightly coated in oil, ensuring it sticks to the chops during grilling.
GRILL DRILL
As I explain in the video, I had my butcher cut some very thick chops in half to give me smaller chops, about 1-inch thick. Cooking them on a hot grill (450°F) for about 2 minutes per side does the trick. The loin chops come off the grill tender and juicy with medium-rare to medium doneness. Wait until you take your first bite! A good rule is to stay at the grill during the grilling process.
There may be the occasional flare up, so you’ll want to be there to move the chops around to keep things controlled. I also always go to grill with a fork and knife at the ready. Never be too proud to check doneness, even in front of (hungry) guests – just make sure the “tested” chops make it to your plate and not someone else’s.
MINTED
We were in the middle of shooting this story when Carol asked that we serve the chops with a side of our CHIMICHURRI. As tantalizing as that sounded, I had a moment of inspiration: what would happen if we made chimichurri but swapped the oregano and parsley for mint? The result is fabulous and I bet mint chimichurri will be your new go-to for grilled lamb recipes – I can hardly wait to make our LAMB BURGERS again just so I can try this sauce on them too!
In keeping with my comment about the simplicity of serving a stellar main such as this, I’d like to invite you to check out THIS salad playlist on YouTube. Pick one of these delicious salads to serve alongside your GRILLED LAMB CHOPS, and don’t forget a bowl of the MINTED CHIMICHURRI on the table too.
Your next adventure in grilling is about to go off the charts with these GRILLED LAMB LOIN CHOPS. Bon appétit!
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Ingredients
16 1-inch thick lamb chops (about 3½ pounds)
¼ cup extra virgin olive oil
For the paste:
½ cup fresh rosemary
7 garlic cloves
1 tablespoon kosher salt
For the mint chimichurri:
1 cup fresh mint
3 cloves garlic
1 teaspoon kosher salt
1 teaspoon red chili flakes
1 teaspoon black pepper
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
Directions
Prepare the mint chimichurri: Chop the mint, garlic, chili flakes, salt, pepper and red wine vinegar with a food processor or hand chopper. With the machine running, slowly add the oil to create a thinned sauce. Reserve.
Prepare the lamb: Chop the rosemary and garlic with a food processor set to pulse. Add the salt and pulse some more to create a chunky paste. Place the lamb chops into a large bowl and toss in the oil to coat. Rub the paste into each chop. Transfer to a platter and bring to room temperature for about one hour before grilling.
Grill the chops: Preheat barbecue to 450°F. Place the chops onto the grill, spacing them out evenly across the surface. Grill for two minutes before flipping the chops and cooking them for an additional 2 minutes. Check that the doneness is to your liking before transferring them to a service plate or platter. Serve with a favourite side accompanied by the mint chimichurri.
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