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April 1, 2020

Grilled Lamb Loin Chops & Mini Sweet Peppers and Cherry Tomato Medley with Chimichurri Sauce


Recipe Provided By
"Nourish with Lamb"
Prep Time

15 min

Cook Time


Total Time




lamb loin chops with cucumber mint salad and sweet and smoky tahini


Cilantro Parsley Chimichurri Sauce

  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon Kosher salt
  • 1 small jalapeno, seeds removed, (finely chopped)
  • 1/4 cup fresh lime juice
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh Italian parsley, chopped
  • Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley
  • 1 pound bag tri-colored mini sweet peppers, (rinsed and dried)
  • 12 oz multi-colored cherry tomato medley, (rinsed and dried)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

 Grilled Lamb Loin Chop

  • 8 American lamb loin chops (4-5 oz each bone-in)
  • 1 teaspoon olive oil
  • 1/2  teaspoon kosher salt
  • 1/4  teaspoon black pepper


Cilantro Parsley Chimichurri Sauce

Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing to cool. Stir in the salt and jalapeno. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.

Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley

Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter.

Grilled American Lamb Loin Chop

Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145 degrees F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved Cilantro Parsley Chimichurri Sauce and serve.

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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