You’re going to love these stunning marinated lamb chops! They can be prepared on the barbecue or in the oven—just let them soak in their flavorful marinade first. Once cooked, drizzle with a delightful chimichurri sauce for a truly delectable experience. Each tender bite offers a perfect balance of savory and sweet! To round out the meal, try them with our delicious Brown Butter and Sage Mashed Potatoes. Enjoy every moment!

Double lamb chops with chimichurri sauce.

rep Time: 24 hrs and 15 mins
Cook Time: 10 mins
Total Time: 24 hrs and 25 mins
Servings: 5

Marinade ingredients:

racks of lamb chops
olive oil
garlic cloves
fresh rosemary
fresh thyme
lemon
salt & pepper

Chimichurri ingredients:

olive oil
red wine vinegar
fresh parsley
fresh mint leaves
garlic
red pepper flakes
salt & pepper

Double cut lamb chops, red wine vinegar, lemon, olive oil, parsley. red pepper flakes, garlic, fresh rosemary, thyme and mint on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step 1: Slice the lamb racks into double chops. Place into a large ziplock bag.

Step 2: Place marinade ingredients into a food processor and combine thoroughly. Pour into the Ziploc bag with the lamb chops. Massage into the chops and seal. Place into the refrigerator for 4 hours or overnight.

Putting 1/2 cup olive oil, 2 garlic cloves, 1 tsp rosemary chopped, 1/4 cup lemon juice, salt & pepper into food processor.

Poured marinade onto lamb chops in a ziplock bag.

Step 3: While the lamb chops are marinating, make the chimichurri sauce. Place all of the ingredients in a food processor and pulse until a rough blend forms.* Do not over-blend the ingredients to create a paste.

1/2 cup olive oil, 1 tsp red wine vinegar, 2 cup finely chopped parsley, 10 mint leaves, garlic cloves, dash of red pepper flakes, salt & pepper in a food processor to be mixed.

1/2 cup olive oil, 1 tsp red wine vinegar, 2 cup finely chopped parsley, 10 mint leaves, garlic cloves, dash of and red pepper flakes in a food processer

salt & pepper into a food processor picture 2.

Pulsed and rough blend of chimichurri sauce in a food processer

Step 4: Cooking on a medium-high heated barbecue, place the marinated double chops on the grill. Grill the chops for 3 minutes per side for medium rare. An instant meat thermometer inserted into the center should read (130º F -135º F). For medium temperature, 4 minutes per side (140º F-145º F).

*For Oven Method- Set oven to 425º F. Place marinated lamb chops onto a baking sheet or cast iron pan. Bake uncovered until the thermometer reads (130º F-135º F) for medium rare doneness.

Marinated double lamb chops, on a blue plate

Marinated double lamb chops, ready for the grill.

An inserted meat thermometer into a lamb chop on the grill

Medium-rare (130º F-135º F).

Step 5: When lamb chops are done cooking, place onto a separate plate to rest for 5 minutes.

Step 6: Plate lamb chops drizzle the chimichurri sauce on top and enjoy with a side dish!

*Caution-lamb will be hot when removed from the grill.

Double lamb chop with chimichurri sauce over brown butter and sage mash potatoes on a plate

*Nutritional values are for the double lamb chops only. Not for the chimichurri sauce.

Enjoy with one of our delicious side dishes:

Savory Lamb Chops with Chimichurri Sauce

These gorgeous marinated lamb chops can be made on the barbecue or in the oven. Just let the lamb chops marinate before cooking. Afterwards, top with a chimichurri sauce and devour.

Tara

Prep Time 1 15

Cook Time 10

Total Time 1 25

Servings

Equipment

meat thermometer

Ingredients

Marinade Ingredients

8 double cut lamb chops (2 racks of lamb chops)
1/2 cup olive oil
2 garlic cloves
1 tsp rosemary chopped
1 tsp thyme
1/4 cup lemon juice
salt & pepper

chimichurri ingredients

1/2 cup olive oil
1 tsp red wine vinegar
2 cup finely chopped parsley
10 mint leaves
1-2 garlic cloves
dash of red pepper flakes
salt & pepper

Instructions

Slice the lamb racks into double chops. Place into a large ziplock bag.
Place marinade ingredients into a food processor and combine thoroughly. Pour into the Ziploc bag with the lamb chops. Massage into the chops and seal. Place into the refrigerator for 4 hours or overnight.
While the lamb chops are marinating, make the chimichurri sauce. Place all of the ingredients in a food processor and pulse until a rough blend forms.* Do not over-blend the ingredients to create a paste.
Cooking on a medium-high heated barbecue, place the marinated double chops on the grill. Grill the chops for 3 minutes per side for medium rare. An instant meat thermometer inserted into the center should read (130º F -135º F). For medium temperature, 4 minutes per side (140º F-145º F).
*For Oven Method- Set oven to 425º F. Place marinated lamb chops onto a baking sheet or cast iron pan. Bake uncovered until the thermometer reads (130º F-135º F) for medium rare doneness.
When lamb chops are done cooking, place onto a separate plate to rest for 5 minutes.
Plate lamb chops drizzle the chimichurri sauce on top and enjoy with a side dish!
*Caution-lamb will be hot when removed from the grill.