Clifton Park Summer Grilled Lamb Chops with Mint Chimichurri

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops grilled to perfection and topped with a bright and herbaceous mint chimichurri sauce, ideal for outdoor summer dining. This mediterranean-inspired lamb (mediterranean) ready in about 20 minutes pairs (about 1 lb) lamb rib chops, divided olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Brush 8 lamb rib chops with 2 tbsp olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Grill lamb chops for 3-4 minutes per side, turning once, until the internal temperature reaches 135°F for medium-rare or longer for desired doneness. Remove from grill and let rest for 5 minutes.
  3. Step 3: While lamb rests, combine 1/2 cup fresh mint leaves, 1/4 cup fresh parsley leaves, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/4 tsp red chili flakes in a food processor. Pulse until finely chopped but still slightly textured.
  4. Step 4: Spoon the mint chimichurri generously over the rested lamb chops. Serve immediately with your choice of sides.

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Frequently asked questions

How long does Clifton Park Summer Grilled Lamb Chops with Mint Chimichurri take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Clifton Park Summer Grilled Lamb Chops with Mint Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 1 lb) lamb rib chops from drying out.

Can I substitute ingredients in Clifton Park Summer Grilled Lamb Chops with Mint Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Clifton Park Summer Grilled Lamb Chops with Mint Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Clifton Park Summer Grilled Lamb Chops with Mint Chimichurri?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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