BBQ Lamb Avocado Chimichurri

The smell of lamb hitting a hot grill always transports me back to a rooftop barbecue in Buenos Aires where the air was thick with charcoal smoke and laughter. My host kept chopping herbs and mashing avocados with a mortar and pestle while the lamb sizzled away. That first bite changed everything I thought I knew about grilled meat.

Last summer I made this for my father who swore he hated avocado until he tried this sauce. He asked for the recipe before even finishing his plate. Now it is the only way he will eat lamb chops.

Ingredients

• 8 small lamb chops: Choose chops with good marbling for the most flavor and let them come to room temperature before grilling
• 2 tbsp olive oil: Use a neutral oil here since the chimichurri has the fancy extra virgin stuff
• 2 garlic cloves, minced: Fresh garlic makes all the difference so avoid the jarred stuff
• 1 tsp smoked paprika: This adds a subtle depth that pairs beautifully with the lamb
• 1 tsp ground cumin: Earthy and warm just a hint goes a long way
• 1 tsp sea salt: Season generously but taste as you go
• ½ tsp freshly ground black pepper: Grind it right before you cook for the best aroma
• 1 ripe avocado: Should yield slightly to gentle pressure but not feel mushy
• 1 cup fresh flat-leaf parsley: Flat leaf has more flavor than curly parsley so do not substitute
• ¼ cup fresh cilantro: Adds brightness but use less if you are not a fan
• ¼ cup fresh oregano leaves: Dried works in a pinch but fresh is worth seeking out
• 2 garlic cloves, minced: Yes more garlic because you can never have too much
• 1 small shallot: Milder than onion and perfect for raw sauces
• 1 red chili: Leave this out if you are sensitive to heat
• 3 tbsp red wine vinegar: Provides the essential acid that balances the rich avocado
• ½ cup extra-virgin olive oil: The quality matters here so use your best oil
• Juice of ½ lemon: Fresh squeezed adds brightness that bottled juice cannot match
• ½ tsp sea salt: Adjust after tasting since the avocado needs seasoning
• ¼ tsp freshly ground black pepper: A little heat helps bring everything together

Instructions

Get your grill going:

Preheat your grill or barbecue to medium-high heat until you can only hold your hand above it for a few seconds

Season the lamb:

Mix the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper in a small bowl then rub it all over the lamb chops and let them rest for 15 minutes

Make the magic sauce:

Pulse the avocado, parsley, cilantro, oregano, garlic, shallot, chili, red wine vinegar, olive oil, lemon juice, salt, and pepper in a food processor until combined but still slightly chunky

Grill to perfection:

Cook the lamb chops for 3 to 4 minutes per side for medium-rare or longer if you prefer then let them rest for 5 minutes

Bring it together:

Spoon that gorgeous green sauce generously over the lamb chops and serve while still warm

Save

This recipe has become my go to for summer dinner parties because it looks impressive but is actually quite forgiving. My friends still talk about the first time I served it on my balcony.

Marinating Matters

I have found that even 15 minutes of marinating makes a noticeable difference but if you have time let the lamb sit in the rub for up to 2 hours in the refrigerator. The spices really penetrate the meat and create a better crust on the grill.

Perfecting the Chimichurri

The trick is balancing the creamy avocado with enough acid from the vinegar and lemon juice. Taste as you go and add more vinegar if it tastes too rich or another half avocado if it is too sharp.

Serving Suggestions

Grilled vegetables like zucchini or bell peppers work beautifully alongside the lamb. A simple green salad with a vinaigrette helps cut through the richness.

• Warm crusty bread soaks up any extra sauce
• A cold malbec or bold red wine pairs perfectly
• Grilled corn on the cob makes for a complete summer meal

Save

Every time I make this dish I am reminded of that rooftop in Buenos Aires and how food can transport you somewhere else entirely.

Common Questions

→ What cut of lamb works best for grilling?

Lamb chops are ideal for grilling as they cook quickly and develop a beautiful char. Look for small, individual chops about 1-inch thick for even cooking and tender results.

→ Can I make the chimichurri ahead of time?

Yes, prepare the avocado chimichurri up to 4 hours in advance. Store in an airtight container in the refrigerator with plastic wrap pressed directly onto the surface to prevent browning.

→ How do I know when lamb is cooked to medium-rare?

Use a meat thermometer to check internal temperature. Medium-rare lamb reaches 130-135°F (54-57°C). The meat should feel slightly firm but still springy when pressed gently.

→ What can I serve alongside this dish?

Grilled vegetables like zucchini, bell peppers, or eggplant complement the smoky lamb. A crisp green salad with citrus vinaigrette or roasted potatoes also work beautifully.

→ Is this sauce suitable for other proteins?

The creamy avocado chimichurri pairs wonderfully with grilled steak, chicken, or fish. It also works as a dip for vegetables or a spread for sandwiches and tacos.

→ How long should lamb rest after grilling?

Let the lamb rest for 5 minutes after removing from the grill. This allows juices to redistribute throughout the meat, ensuring each bite remains tender and flavorful.