Recipes

Mint Chimichurri Grilled Lamb Chops with Summer Veggies

Lamb loin chops are naturally tender, flavourful, and ideal for family dinners. Here, we grill them to juicy perfection and pair them with a bright, herby mint chimichurri alongside grilled courgettes and red peppers for a complete, easy meal that balances rich meat with fresh, vibrant veggies. The chimichurri doubles as both a marinade and a tangy sauce - super versatile and delicious!

Ingredients:

For the Lamb & Marinade (based on a trusted recipe):

• 8 lamb loin chops (about 1 1/2 in thick)

• ½ cup extra-virgin olive oil

• ½ cup mint leaves (fresh)

• ½ cup parsley leaves

• 2 cloves garlic, roughly chopped

• ¼ cup tarragon leaves (or substitute with extra parsley if unavailable)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• Zest and juice of 1 lemon or 2 tablespoons red wine vinegar

For the Chimichurri:

• ¼ cup mint leaves, finely chopped

• ¼ cup parsley leaves, finely chopped

• 2 tablespoons tarragon leaves, finely chopped

• 1 small shallot, finely minced

• 2 tablespoons red wine vinegar

• 3½ tablespoons olive oil

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

For the Grilled Veggies:

• 2 medium courgettes (zucchini), sliced on the bias

• 2 red bell peppers, cut into quarters

• 1 tablespoon olive oil

• Salt & pepper, to taste

Instructions:

1. Make the Marinade:
   Blend or pulse together olive oil, mint, parsley, garlic, tarragon, salt, pepper, and lemon zest/juice until smooth. This doubles as a marinade and part of the chimichurri base. 

2. Marinate the Lamb & Veggies:

   • Rub half the marinade onto the lamb chops, cover, and refrigerate for at least 1 hour (up to overnight for deeper flavor).

   • Toss the courgettes and peppers with the remaining marinade and let them sit at room temperature. 

3. Make the Chimichurri:
   In a bowl, combine chopped mint, parsley, tarragon, shallot, vinegar, olive oil, salt, and pepper. Whisk well and set aside. 

4. Grill the Veggies:
   Heat a grill pan or outdoor grill over medium-high heat. Grill courgettes and peppers for about 5–7 minutes until tender and charred. Remove and keep warm.

5. Cook the Lamb Chops:
   Grill the marinated lamb chops for about 4–5 minutes per side (depending on thickness) for medium-rare, or longer if desired. Let rest for 5 minutes once cooked.

Seasoning & Serving:

• Seasoning: The aromatic herbs—mint, parsley, tarragon—bring freshness, while lemon or vinegar adds a lively tang. Adjust salt or acidity to taste.

• Serving: Plate the grilled vegetables and lay the lamb chops on top. Spoon the chimichurri over the chops or serve on the side for guests to drizzle as they like. Add extra fresh herbs for garnish.

Link to source!

https://www.simplyrecipes.com/recipes/lamb_loin_chops_with_mint_chimichurri/?utm_source=