Grilled Lamb Chops are outstanding as is this honey herb chimichurri with mint, cilantro and red onion which is a perfect sauce for lamb. Or chicken. Or even shrimp or fish!
2–3 Lamb loin chops per serving
Salt and Pepper
Honey Herb Chimichurri
2 1/2 T chopped cilantro
2 1/2 T c chopped mint
2 T finely diced red onion
Pinch of salt
Pinch of chile flakes
1/2 to 3/4 t of honey
3 T olive oil
1 t red wine vinegar
Bring lamb chops to room temperature, about 20 minutes before placing on medium high preheated grill. Season with coarse salt and freshly ground pepper on each side.
While grill is heating, combine ingredients for the honey herb chimichurri.
Make sure grill is oiled and place lamb chops on grate for about 3 minutes per side.
I lost my meat thermometer but lamb should be cooked from 145 to 160 degrees and until just pink inside for the best flavor. Over cooked lamb is not good so do not cook to medium well.
Let rest, lightly tented with foil for about 5 minutes before serving which means one should take it off the grill about 10 degrees before desired doneness.
Drizzle with chimichurri before serving.
Figure 2 – 3 Loin Lamb Chops per person
Sauce serves 2 people
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