Grilled Citrus-Marinated Lamb Chops with Mint Chimichurri
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 ready in about 30 minutes pairs (about 1 inch thick) 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.
Ingredients
- 8 (about 1 inch thick) lamb rib chops
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 4 cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Grilled Citrus-Marinated Lamb Chops with Mint Chimichurri take to make?
Total time is about 30 minutes (15 min prep + 15 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 Grilled Citrus-Marinated 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 orange juice from drying out.
Can I substitute ingredients in Grilled Citrus-Marinated 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 Grilled Citrus-Marinated 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 Grilled Citrus-Marinated 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.
