These grilled lamb chops have a slight char, yet remain tender if cooked to the proper temperature. We recommend serving them medium rare with our Herb Chimichurri that you can whip up in minutes.
Grilled Lamb Chops with Herb Chimichurri
Makes 4 to 6 servings
- ¼ cup olive oil
- 2 (3-pound) racks of lamb (6 to 8 ribs each), bones trimmed and frenched, room temperature
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- Herb Chimichurri (recipe follows)
- Rub oil over lamb. Using foil, wrap bones to protect from heat. Season meat with salt and pepper on both sides of rack.
- Preheat grill to medium heat (350°). Grill lamb racks over direct medium heat, keeping lid closed as much as possible, until desired degree of doneness is reached, 8 to 10 minutes for medium rare, turning once or twice. Remove from grill; let rest for 3 to 5 minutes. Serve with Herb Chimichurri.
Cooking times depend on how big your rack of lamb is (if larger or smaller than 3 pounds), as well as what degree of doneness you desire. Rack of lamb is best cooked rare or at most medium rare. The FDA recommends cooking lamb chops to an internal temperature of 145°.
Makes about 1½ cups
- 2 whole allspice
- 1 teaspoon kosher salt
- ¼ teaspoon black peppercorns
- ¼ teaspoon crushed red pepper
- 1 shallot, minced
- 1 cup chopped fresh parsley
- 1 cup chopped fresh tarragon
- 1 cup chopped fresh marjoram
- ½ cup to ¾ cup olive oil
- 1½ to 3 tablespoons Grenache vinegar
- 1½ to 3 tablespoons fresh lemon juice
- In a coffee grinder or mortar and pestle, grind allspice, salt, peppercorns, and red pepper until fine.
- In the work bowl of a food processor, pulse together shallot, parsley, tarragon, and marjoram until smooth. Add spice mixture, pulsing to combine. Add oil, vinegar, and lemon juice, and pulse to desired consistency.