Patagonian-Style Grilled Lamb Chops with Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy lamb chops grilled over high heat and topped with a zesty chimichurri sauce inspired by the flavors of Patagonia’s rugged landscapes. This south american-inspired lamb ready in about 25 minutes pairs chops (about 1 1/2 lbs) lamb rib chops, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 15 min Cook: 10 min Serves 4 South American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to high heat (about 450°F). Brush 8 lamb rib chops with 3 tbsp olive oil and season evenly with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Grill the lamb chops for 4 minutes per side for medium-rare, or adjust cooking time to your preferred doneness. Remove from grill and let rest for 5 minutes.
  3. Step 3: Meanwhile, prepare chimichurri by combining 1/2 cup finely chopped fresh parsley, 2 tbsp finely chopped fresh oregano, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 2 tbsp water, and 3 tbsp olive oil in a bowl. Stir until well blended and slightly chunky.
  4. Step 4: Spoon generous amounts of chimichurri over the rested lamb chops and serve immediately alongside grilled vegetables or roasted potatoes.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Patagonian-Style Grilled Lamb Chops with Chimichurri take to make?

Total time is about 25 minutes (15 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 Patagonian-Style Grilled Lamb Chops with 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 olive oil from drying out.

Can I substitute ingredients in Patagonian-Style Grilled Lamb Chops with 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 Patagonian-Style Grilled Lamb Chops with 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 Patagonian-Style Grilled Lamb Chops with Chimichurri?

South American 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.

Related recipes