Sharing grilled lamb chops with mint chimichurri today to add some excitement to your summer menus! American lamb shoulder chops get coated in a yogurt marinade and chilled overnight, resulting in a really tender, juicy piece of meat. Grilled until charred & deeply caramelized, served with some grilled red onions and a vibrant mint chimichurri sauce drizzled over top. Simple, flavorful, and the perfect main dish for an outdoor feast.
This post is sponsored by the American Lamb Board.
the lamb challenge
Excited to be back with another seasonal recipe in collaboration with the American Lamb Board! If you’ve been reading for a while, you know I’ve been working with them to promote local american lamb through fun, adventurous recipes.
And today I want to share an awesome initiative they’re running on Instagram – #TheLambChallenge. By June 30th, try cooking two different cuts of lamb and share your photos. Ten winners who complete the challenge will receive a $200 gift certificate to their favorite restaurant or grocery store AND for every person, a donation will be made to Feeding America. Such a great way to support local American family ranchers during this difficult time when businesses are hurting.
One of the meals must be a packable dish to share, and one must be for you and your family to enjoy at home. You can find all the details on the challenge here.
grilled lamb chops – the details
And to inspire you to get some lamb on the grill, I’m bringing you juicy, yogurt marinated lamb chops! It’s a simple process, but you will want to make sure you leave time to marinate the lamb overnight for the best possible finished product. You’ll mix up a greek yogurt marinade and submerge the shoulder chops right on in. Lamb shoulder is a tougher cut of lamb, so this marinade really tenderizes the meat.
Plus, the garlicky yogurt flavor is so wonderful on the finished grilled chops. Rich and hearty, and definitely in need of something to brighten things up. And that is exactly where the mint chimichurri comes in. It’s a blend of parsley, mint, garlic, red wine vinegar, and olive oil. The perfect tangy accompaniment to the meat. You can grill up some red onions like I did here to serve alongside or mix in any other vegetables you’d like.
Flavorful, delicious, juicy lamb. Something new and fun to mix up your everyday grilling! And if you’re looking for other ideas for The Lamb Challenge, try out these lamb burgers with pickled shallots & herb sauce or maybe save this lamb bolognese for a rainy night in.Print
Grilled Lamb Chops with Mint Chimichurri
yogurt-marinated grilled lamb chops with a vibrant mint chimichurri sauce
*Leave time to marinate the lamb chops overnight.
- 1 ½ cups (12 oz) greek yogurt
- ½ cup olive oil
- ¼ cup lemon juice
- ¼ cup water
- 8 garlic cloves
- 1 tbsp kosher salt
- 4 (8-12 oz) bone-in American lamb shoulder chops
- 2 cups packed parsley leaves, finely chopped
- ¾ cup packed mint leaves, finely chopped
- ¼ cup red wine vinegar
- 1 ½ cups extra-virgin olive oil
- 1 large red onion, peeled
- Add the Greek yogurt to a large bowl. Slowly whisk in the olive oil, lemon juice, water, 4 garlic cloves (minced), and salt until incorporated. Place the lamb shoulder chops into the bowl and coat well on all sides with the yogurt marinade. Make sure each chop is submerged. Cover the bowl and let marinate overnight in the refrigerator.
- Heat one side of the grill over high heat and the other over medium-low. Bring the lamb out to room temperature and let sit for about 30 minutes before grilling.
- Meanwhile, combine the chopped parsley, mint, remaining 4 garlic cloves (minced), red wine vinegar, and extra-virgin olive oil. Stir well and season with salt to taste. Reserve until ready to serve.
- Cut the red onion in half, and then each half into 4 wedges, leaving the root end intact. Coat with a drizzle of oil and season with a pinch of salt. Grill the red onion wedges over high heat until charred, about 2-3 minutes per side. Transfer the onions to medium-low heat.
- Grill the lamb chops over high heat until deeply charred, about 2-3 minutes per side. Transfer the lamb to medium-low heat. Cover the grill and continue to cook for about 10-12 more minutes, until the onions are tender, and the lamb is cooked to 145°F (per USDA guidelines).
- Transfer the onions & lamb chops off the grill, cover with foil, and allow to rest for 5 minutes before serving. Slice the lamb off the bone and serve with the grilled red onions and chimichurri alongside.