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October 28, 2019

Grilled Lamb Chops with Mint Chimichurri

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Recipe Provided By
"Climbing Grier Mountain"
Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Servings

4

Grilled Rack of American Lamb with Mint Chimichurri

Ingredients

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

Directions

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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