Grilled Lamb Chops with Spring Herb Chimichurri (Memorial Day Grill, 30 Minutes)
Tender-seared meat with a crisp char and a lively herb sauce brings contrast: the lamb’s caramelized edges meet a bright, slightly tangy chimichurri studded with mint, parsley and chives for verdant spring flavor. Quick grilling develops a savory crust while keeping the interior juicy, and a squeeze of lemon lifts the whole dish.
Use young lamb chops or frenched rib chops if available for an attractive presentation; if lamb is unavailable, bone-in pork chops work well with the same chimichurri. For equipment, a hot gas or charcoal grill gives the best char, but a cast-iron grill pan on the stovetop is an excellent substitute. Make the chimichurri in advance to let the flavors meld—store it in the refrigerator and bring to room temperature before serving.
Serve alongside grilled asparagus or a quick strawberry-arugula salad for a spring Memorial Day menu, or add roasted baby potatoes for a heartier plate. Leftover chimichurri keeps 3–4 days refrigerated and is great as a marinade or dollop for grilled vegetables, fish, or sandwiches.
How to Make It
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1
Bring the lamb chops to room temperature for 15–20 minutes; pat dry with paper towels.
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2
Rub the lamb chops with 2 tbsp olive oil, 1 tsp kosher salt and 0.5 tsp black pepper. Set aside while the grill heats.
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3
Trim the woody ends from the asparagus and toss with 1 tbsp olive oil, 0.5 tsp kosher salt and a pinch of black pepper; set aside.
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4
Make the chimichurri: finely mince or pulse parsley, mint and chives with the garlic, lemon juice, red wine vinegar, red pepper flakes and remaining olive oil until chunky but saucy. Taste and season with remaining salt and pepper; let rest 10 minutes.
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5
Preheat a grill or heavy grill pan to medium-high (about 450–500°F / 230–260°C). Oil the grates or pan lightly to prevent sticking.
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6
Grill the lamb chops 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), or 1–2 minutes longer for medium, turning once for a good sear. Remove to a platter and tent loosely with foil to rest 5 minutes.
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7
Grill the asparagus alongside the chops for 6–8 minutes, turning occasionally, until charred in spots and just tender.
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8
Assemble optional salad: toss arugula and sliced strawberries with a small drizzle of olive oil and a pinch of salt just before serving.
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9
Plate the lamb chops, spoon 1–2 tbsp chimichurri over each chop, arrange grilled asparagus and a handful of the arugula-strawberry salad on the side. Serve any extra chimichurri in a bowl for passing.
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10
Store leftover chimichurri in an airtight container refrigerated up to 4 days; reheat lamb gently or enjoy chilled as a salad topping.