What's for Christmas dinner or New Years Eve dinner? These grilled lamb chops with Chimichurri sauce would amazing for your holiday dinner. I used my charcoal grill to make them but you could cook them inside in a cast iron skillet. The Chimichurri sauce is a great addition and makes the dish so festive because of the green from the parsley and the red from the red pepper chili flakes. I served my lamb chops with grilled asparagus and roasted baby potatoes. They would amazing with mashed potatoes as well.
If you are looking for a sweeter lamb chop recipe, grab a copy of my Holiday ebook, Home for the Holidays: Classic Recipes for your Holiday Celebrations. The link to order is below. The ebook is $5.99 and includes holiday appetizers, entrees, desserts, cocktails and fun recipes to make with your kids!
Ingredients to Season Lamb Chops
10-12 Lamb chops
Salt to taste
Pepper to taste
Garlic Powder to Taste
Onion Powder to taste
1 tablespoon of olive oil
Ingredients to Make Chimichurri Sauce
1/2 cup of olive oil
2 tablespoons red wine vinegar
1/2 cup of finely chopped parsley
3-4 cloves of garlic, minced
1/2 tablespoon of red pepper flakes
3/4 teaspoon of dried oregano
1 teaspoon of coarse salt
1/2 teaspoon of freshly ground pepper
Directions to Make Chimichurri Sauce
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
Direction to Make Grilled Lamb Chops
Clean lamb chops with fresh lime and water. Pat dry and drizzle olive oil on the lamb chops. Season to taste with salt, pepper, garlic and onion powder and paprika.
Grill over direct heat until internal temperature hits 130-135. Let rest for 5 minutes and enjoy with Chimichurri sauce.