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October 28, 2019

Grilled Lamb Chops with Mint Chimichurri


Recipe Provided By
"Climbing Grier Mountain"
Prep Time

10 min

Cook Time

30 min

Total Time

40 min



Grilled Rack of American Lamb with Mint Chimichurri


Rack of American Lamb

  • 2 racks of American Lamb, frenched
  • 1/4 cup olive oil, divided
  • Salt and pepper, to taste 

Mint Chimichurri

  • 2 garlic cloves, roughly chopped
  • 1 cup fresh mint
  • 1 cup fresh Italian parsley
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground pepper
  • 6 tablespoons olive oil


For the Rack of American Lamb: Place the lamb on a baking sheet. Rub each rack with 2 tablespoons oil, salt and pepper. 

Preheat grill to medium-high heat. Place racks fat side down on the hot grill for about 3 minutes; flip, grill another 3 minutes. Transfer racks to the medium heated part of the grill; cook with the hood down 10 to 15 minutes until internal temperature reaches 130°F. Once cooked, remove racks from grill; rest for at least 10 minutes before slicing. Serve with Mint Chimichurri. 

For the Mint Chimichurri: In a food processor, add garlic, mint and parsley; pulse a few times. Add vinegar, salt, red pepper flakes and ground pepper; pulse to combine. Add oil; continue to pulse until everything is combined. Pour the Chimichurri into a bowl; refrigerate for at least 30 minutes to allow flavors to set.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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