Grilled Citrus-Marinated Lamb Chops with Mint Chimichurri

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Tender lamb chops marinated in bright citrus and herbs, grilled to perfection, and served with a fresh mint chimichurri that elevates the rich flavors. This Mediterranean-inspired lamb recipe, ready in about 30 minutes, pairs lamb rib chops, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 8 (about 1 inch thick) lamb rib chops
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup packed fresh mint leaves
• 1/2 cup packed fresh parsley leaves
• 2 tbsp red wine vinegar
• 1/4 tsp red pepper flakes
• 1/3 cup extra virgin olive oil

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Place 8 lamb rib chops in a large resealable bag and pour marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight.
2. Step 2: While the lamb marinates, prepare the mint chimichurri by finely chopping 1 cup packed fresh mint leaves and 1/2 cup packed fresh parsley leaves. In a small bowl, combine the herbs with 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/3 cup extra virgin olive oil. Stir well and set aside at room temperature.
3. Step 3: Preheat grill to medium-high heat (about 450°F). Remove lamb chops from marinade and pat dry with paper towels. Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer for desired doneness, until the surface is nicely charred and the internal temperature reaches 135°F.
4. Step 4: Transfer lamb chops to a plate, cover loosely with foil, and rest for 5 minutes. Serve topped with generous spoonfuls of mint chimichurri.