BBQ Lamb Avocado Chimichurri (Printer-friendly)
Tender grilled lamb chops with vibrant creamy avocado chimichurri sauce, perfect for summer entertaining.
# What You'll Need:
→ For the Lamb
01 - 8 small lamb chops (approximately 1.75 pounds total)
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
→ For the Avocado Chimichurri Dressing
08 - 1 ripe avocado, peeled and pitted
09 - 1 cup fresh flat-leaf parsley, finely chopped
10 - ¼ cup fresh cilantro, finely chopped
11 - ¼ cup fresh oregano leaves, finely chopped (or 2 tablespoons dried oregano)
12 - 2 garlic cloves, minced
13 - 1 small shallot, finely chopped
14 - 1 red chili, deseeded and finely chopped (optional for heat)
15 - 3 tablespoons red wine vinegar
16 - ½ cup extra-virgin olive oil
17 - Juice of ½ lemon
18 - ½ teaspoon sea salt
19 - ¼ teaspoon freshly ground black pepper
# How to Prepare:
01 - Preheat your grill or barbecue to medium-high heat, ensuring even temperature distribution across the cooking surface.
02 - In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, salt, and pepper. Rub this marinade thoroughly over all lamb chops, coating each piece evenly. Allow to rest at room temperature for 15 minutes to absorb flavors.
03 - While the lamb marinates, combine the avocado, parsley, cilantro, oregano, garlic, shallot, chili (if using), red wine vinegar, olive oil, lemon juice, salt, and pepper in a food processor or blender. Pulse until well combined while maintaining a slightly chunky texture. Taste and adjust seasoning as needed.
04 - Place the marinated lamb chops on the preheated grill. Cook for 3 to 4 minutes per side for medium-rare doneness, adjusting time slightly for preferred doneness level. The internal temperature should reach approximately 130°F to 135°F for medium-rare.
05 - Transfer the grilled lamb chops to a cutting board and let rest for 5 minutes, allowing juices to redistribute throughout the meat. Serve immediately, topping each chop generously with the avocado chimichurri dressing.
# Expert Advice:
01 -
- The creamy avocado chimichurri cuts through rich lamb like nothing else I have tried
- It comes together in under 40 minutes but tastes like something from a restaurant
- Leftovers actually taste better the next day if there are any
02 -
- Over-blending the chimichurri makes it bitter so keep it slightly chunky
- Letting the lamb rest after grilling prevents all those juices from running out on your plate
03 -
- Oil your grill grates right before cooking to prevent sticking
- Make the chimichurri ahead and store it with plastic wrap pressed directly on the surface to prevent browning