Lamb Chops With Garlic Chimichurri 5 ★

30 min | easy | gluten-free, high-protein, lactose-free, Mediterranean diet, paleo-friendly

Overhead view of seared lamb rib chops on a rectangular white platter, drizzled with bright green garlic-parsley chimichurri and resting in pan juices; two small bowls of extra chimichurri sit on a white marble surface.

Published Aug 4, 2025

Prep Time	Cook Time	Total Time
20 min	10 min	30 min

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Introduction

These juicy lamb chops with garlic chimichurri are bold, garlicky, and loaded with fresh herb flavor in every bite.

The quick-seared chops pair beautifully with the bright, tangy parsley sauce, a classic from Argentine cooking.

This impressive but easy dinner is perfect for date night, small gatherings, or whenever you want a restaurant-style meal at home.

Two seared lamb rib chops topped with garlicky chimichurri—chopped parsley, red pepper flakes, and olive oil—served over creamy yellow polenta in a shallow white bowl, with extra herb sauce pooling around the edges.

How to Make Lamb Chops With Garlic Chimichurri

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Prepare the chimichurri ingredients

In a medium bowl, combine the parsley, dried oregano, minced garlic, red pepper flakes, red wine vinegar, and lemon juice.
Finish and rest the chimichurri

Slowly whisk in the olive oil, then add the salt and black pepper, tasting and adjusting the seasoning to your liking.
Let the chimichurri sit at room temperature while you prepare the lamb so the flavors meld.

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Season the lamb chops

Pat the lamb chops very dry with paper towels so they sear instead of steam in the pan.
Rub the chops with the olive oil, then season all over with the salt, black pepper, and garlic powder.
Sear the lamb chops

Heat a large heavy skillet or grill pan over medium-high heat until very hot.
Place the lamb chops in a single layer and cook for 3 to 4 minutes on the first side.
Flip and cook 3 to 4 minutes more, or until the chops reach your desired doneness.
For medium-rare, aim for an internal temperature of 135°F measured at the thickest part.
Rest and serve

Transfer the lamb chops to a plate, tent loosely with foil, and rest for 5 minutes.
Serve the warm lamb chops with plenty of chimichurri spooned over the top and extra on the side.

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Two seared lamb rib chops on a white plate, topped with chunky green garlic chimichurri and juices, with a scoop of yellow side dish in the background.

Substitutions

Use boneless lamb loin chops instead of rib chops: Loin chops are a bit leaner and more uniform in shape, so they cook evenly and still taste rich and tender.
Swap half the parsley with fresh cilantro in the chimichurri: This gives the sauce a fresher, slightly citrusy edge that pairs beautifully with grilled meats and cuts through the richness.
Use sherry vinegar instead of red wine vinegar: Sherry vinegar adds a gentle sweetness and nuttiness, making the chimichurri taste rounder while still keeping that bright, tangy finish.

Seared lamb rib chops arranged on a long white platter, topped and surrounded with garlicky green chimichurri; the chops have browned crusts and exposed bones, with herb-oil pooling around them on a marble surface.

Tips

Let the lamb warm slightly before cooking: Pull the lamb from the fridge 20 to 30 minutes before cooking so the centers cook more evenly.
Use a heavy pan for better sear: A cast-iron or heavy stainless skillet holds heat well and gives the chops a deeper, more flavorful crust.
Avoid crowding the pan: Cook the lamb in batches if needed, leaving space between chops, or they will steam instead of sear.
Make chimichurri ahead of time: The sauce tastes even better after resting in the fridge, so make it up to two days in advance.
Slice around the bone for serving: For a plate, slice the meat away from the rib bone after resting, then fan the slices and spoon sauce over.

Nutrition Facts ^*

Energy	628	kcal
Protein	48	g
Total Fat	43	g
Carbohydrates	7	g
Dietary Fiber	4	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the lamb chops are done?: Use an instant-read thermometer for best accuracy. For medium-rare, pull them at 130°F to 135°F. They will rise a few degrees as they rest off the heat.
Can I grill the lamb chops instead of using a skillet?: Yes, this recipe works very well on an outdoor grill. Preheat to medium-high heat, oil the grates, then grill 3 to 4 minutes per side. Use the same temperature guidelines to check doneness.
What if my chimichurri tastes too sharp or too oily?: If it tastes too acidic, add a pinch of sugar or more olive oil. If it feels heavy or oily, add extra vinegar or a squeeze of lemon juice. Always taste with a piece of bread or meat, not just a spoonful.
Can I make the chimichurri without fresh parsley?: Fresh parsley gives the sauce its color and bright flavor. If you only have dried herbs, use them in another recipe instead. For this sauce, try fresh cilantro, fresh oregano, or a mix with a little mint.
How should I store leftovers, and how long do they keep?: Store cooked lamb in an airtight container in the fridge for up to three days. Reheat gently in a low oven or in a covered skillet so the meat stays tender. Keep chimichurri in a jar in the fridge for up to one week, topped with a thin oil layer.

Serving Suggestions

This bright lamb and chimichurri combo pairs beautifully with roasted potatoes, grilled vegetables, or a simple tomato salad.

For a twist, add a little fresh mint to the chimichurri or crumble salty feta over the plated chops.

Leftover chimichurri doubles as a lively drizzle for grilled shrimp, steak, or even roasted vegetables later in the week.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

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Reviews

Rated 5 ★ (out of 5) based on 5 reviews.

Post your review and pictures below! ⬇︎

Jillian, Las Vegas, NV: I have made this recipe several times with a little tweaking. I use a little more garlic in the sauce and I cook the lamb chops in a cast iron skillet for about 4 minutes per side. the lamb chops come out nice and tender and the chimichurri is really tasty. Four lamb chops and sauce give my wife and i enough for two meals. But these are really good. Brown your lamb in a cast iron skillet that is really hot so you get the nice sear. I have also cooked them on the grill and then served them with the sauce which is really good as well. — 5 ★

Eunice: Glad it worked so well with your cast iron method!
holl.7394, New York, NY: My family really enjoys this. I do put the lamb chops in a hot cast iron pan, spooning the chimichurri over the top after they rest. They are always tender. I love the chimichurri/sauce so I double it. Thanks for the recipe. — 5 ★

Eunice: Glad it's a family favorite, and doubling chimichurri sounds perfect!
Regina Salazar, Chicago: Delicious and easy to prepare for a dinner. — 5 ★

Eunice: Glad it made dinner easy and delicious, Regina!
Justin, New York, NY: I do a similar one with a little mint mixed in with the parsley and I use 2 Tbsp lemon juice instead of the vinegar. Let the sauce sit while the chops cook, then spoon it on after resting. A favorite of my family and all I serve it to. — 5 ★

Eunice: Mint and lemon sound like a great twist, Justin! Appreciate you sharing your timing tip too.
Mary, Houston, TX: Very tasty indeed!! — 5 ★

Eunice: So glad you enjoyed it, Mary!