Grilled Lamb Chops with Mint Chimichurri

When lamb hits a hot grill, the fat along the edges starts to sizzle and the meat browns before you’ve had time to second-guess yourself. The tricky part is that…

By Brad
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November 10, 2026
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Reading time: 8 min

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When lamb hits a hot grill, the fat along the edges starts to sizzle and the meat browns before you’ve had time to second-guess yourself. The tricky part is that rib chops are small enough to overcook quickly, even when they look beautifully charred. I rely on a thermometer for these grilled lamb chops with mint chimichurri, then let the sauce do its bright, herby work against the rich meat.

The chops are seasoned simply, so the chimichurri brings the contrast: parsley and mint for freshness, red wine vinegar for tang, and olive oil to pull it all together. I stir it by hand rather than blending it smooth; little pieces of herb give each bite a fresher texture. While the grill heats, the sauce has time to settle into itself, and the lamb comes off juicy with a lively spoonful of mint chimichurri on top.

Grilled Lamb Chops with Mint Chimichurri, smoky and herb-bright

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Kitchen Note

Pat the chops dry before seasoning. Moisture on the surface slows browning, so take a moment with paper towels and the lamb will color more readily on the grill.

Save these grilled lamb chops with mint chimichurri for a dinner that pairs a quick grill sear with a fresh, tangy herb sauce.

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Why These Thick Rib Chops Need a Fast Sear, Not a Long Grill

At 1 1/4 inches thick, rib chops have enough substance to brown nicely over direct heat, but they’re still individual portions with plenty of exposed surface. That means the line between a rosy, juicy center and an overcooked chop can arrive faster than you expect. A hot grill gives the outside color while the center cooks through; stretching the cooking time to chase a darker crust is where the meat can turn dry.

The herb sauce helps the whole plate feel balanced. Lamb is rich, and the vinegar in chimichurri cuts through that richness while mint keeps the herbs fresh rather than heavy. The sauce isn’t meant to disappear into the meat or become a smooth dressing. Its chopped leaves and bright acidity give you a contrast to the browned edges, so spoon it over the chops at the table instead of cooking it on the grill.

What Parsley, Mint, and Vinegar Each Bring to the Chimichurri

Grilled Lamb Chops with Mint Chimichurri, fresh herbs and char

Flat-leaf parsley and mint — Fresh leaves give this sauce its vivid color and clean, leafy flavor. Flat-leaf parsley is easy to chop and holds its texture well; mint is the defining note, so choose fragrant, unbruised leaves. Dried herbs won’t give you the same fresh, spoonable sauce. If you’re short on mint, use more parsley for a milder, less mint-forward version.

Red wine vinegar and olive oil — The vinegar brings the sharp edge that balances lamb, while olive oil carries the chopped herbs and rounds out their acidity. An everyday extra-virgin olive oil works well here; there’s no need to use a special finishing oil. White wine vinegar is a useful one-for-one alternative if that’s what you have, though the sauce will taste a little different.
Garlic and red pepper flakes — Minced garlic gives the sauce a savory bite that softens as it stands with the vinegar and oil. Red pepper flakes add a gentle warmth rather than making the chimichurri hot. For a milder sauce, leave the flakes out; the herbs and garlic still carry plenty of character.
Rib chops — Rib chops have a tender eye of meat and a bone that makes each portion easy to handle on the grill. Look for chops close to the listed thickness so the cooking window stays familiar. The meat doesn’t need a complicated marinade; salt and pepper leave room for the fresh sauce to stand out.

Kosher salt — The salt is divided between the sauce and the chops, so each part is seasoned on its own. If you use a finer-grained salt, it can taste saltier by volume; adjust cautiously rather than swapping in the same spoonful automatically.

How to Grill the Chops Without Guessing at Doneness

Stir the Herbs Into a Spoonable Sauce

Finely chop the parsley and mint, then stir them together with the minced garlic, red wine vinegar, olive oil, red pepper flakes, and the portion of salt for the chimichurri. The finished sauce should look loose enough to spoon, with visible pieces of herb rather than a smooth puree. Let it stand at room temperature for at least 15 minutes while you prepare the grill. That short rest gives the ingredients time to mingle without asking the herbs to cook.

Heat and Clean the Grill

Preheat a gas or charcoal grill to 425–450°F, then clean the grates. This is the moment to have the sauce ready and your instant-read thermometer nearby; the chops cook quickly once they’re on the heat. Season both sides of the lamb with the remaining salt and the black pepper. Keep the chops in a single layer so you can turn each one once and check it easily.

Grill, Check, and Rest

Grill the chops for 3–5 minutes per side, turning once. Insert an instant-read thermometer into the thickest part of a chop, keeping the tip away from the bone; stop when it reads 145°F. If the reading is lower, give the chops a little more time and check again rather than relying on color alone. Transfer them to a plate and rest for 3 minutes before serving with the chimichurri.

Three Small Changes for a Different Heat, Herb Balance, or Salt Level

Make the chimichurri milder

Leave out the red pepper flakes. You’ll lose the faint warmth, but the parsley, mint, garlic, and vinegar still make a bright sauce for the lamb.

Use white wine vinegar instead

Swap white wine vinegar for the red wine vinegar in the same amount. The sauce keeps its tang, with a slightly lighter flavor and less of the red-wine-vinegar character.

Make a lower-sodium version

Omit the salt from both the chimichurri and the lamb seasoning. The herbs, garlic, and vinegar will still make a lively sauce, though the chops will taste less fully seasoned.

Storage and Reheating

Refrigerator: Refrigerate leftover chops and chimichurri separately within 2 hours and use within 3–4 days. The herbs may darken as the sauce sits, but a stir brings the oil and vinegar back together.
Freezer: Wrap cooked chops airtight and freeze for up to 2–3 months. The chimichurri can be frozen in small portions, though the herbs soften and lose some of their fresh texture after thawing.

Reheating: Warm the chops covered in a 300°F oven until they reach 165°F, then spoon the chimichurri over them. Reheating on a hot grill can dry the already-cooked meat before the center warms through.

Questions That Come Up When Grilling Lamb Chops

Can I use lamb loin chops instead of rib chops?+

Yes. Loin chops work on the grill, but their shape and thickness can differ from rib chops, so the timing may change. Use an instant-read thermometer rather than treating the listed grilling window as automatic for a different cut.

How do I keep the chimichurri from turning watery?+

Wash the parsley and mint ahead of time and dry them thoroughly before chopping. Water clinging to the leaves thins the vinegar-and-oil mixture, while well-dried herbs keep the sauce concentrated and easy to spoon.

Can I prepare the chimichurri before I start the grill?+

Yes. You can mix it ahead and keep it covered in the refrigerator; stir it well before serving because the oil and vinegar settle apart. The garlic becomes more pronounced as it sits, so taste the sauce before spooning it over the lamb.

Why did my chops cook faster than the timing suggests?+

Thinner chops or a grill running hotter than expected can shorten the cooking time. The timing is intended for rib chops that are 1 1/4 inches thick, so check early if yours are smaller or your grill is especially hot.