Lamb chops are a fantastic option for this quick dinner recipe because they cook quickly and taste so good. Look for racks with about 8 chops each that have been frenched, which means the meat has been cut away from the tips, exposing the bone. Your butcher will do this for you if you ask.

Seamus Mullen
Source: EatingWell Magazine, March/April 2017


Recipe Summary

35 mins
35 mins




Instructions Checklist
  • Preheat grill to high.

  • To marinate lamb: Cut lamb between each bone into individual chops. Place on a rimmed baking sheet and season both sides with salt, pepper and lemon zest. Drizzle with 1/4 cup oil. Let stand while you make the chimichurri.

  • To prepare chimichurri: Pulse oil, mint, parsley, lemon zest, lemon juice, anchovies and garlic in a food processor until it has a coarse, rustic texture. Transfer to a bowl. Stir in olives, walnuts and crushed red pepper.

  • To grill lamb: Grill the lamb chops 2 to 3 minutes per side for medium rare. Serve immediately with the chimichurri.

Nutrition Facts

284 calories; protein 17.3g 35% DV; carbohydrates 2.1g 1% DV; dietary fiber 0.7g 3% DV; sugars 0.4g; fat 22.9g 35% DV; saturated fat 4.2g 21% DV; cholesterol 52.1mg 17% DV; vitamin a iu 325.2IU 7% DV; niacin equivalents 7.3mg 56% DV; vitamin b6 0.1mg 8% DV; vitamin c 7.4mg 12% DV; folate 24.3mcg 6% DV; calcium 29mg 3% DV; iron 1.8mg 10% DV; magnesium 25.5mg 9% DV; potassium 264.1mg 7% DV; sodium 334mg 13% DV; thiamin 0.1mg 10% DV; calories from fat 206.2kcal.

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I dream about these lamb chops! Read More