Save Succulent lamb chops seasoned with smoked paprika and cumin, grilled to perfection and crowned with a luscious avocado chimichurri. This South American-inspired creation combines the richness of grilled meat with the bright, herbaceous notes of parsley, cilantro, and oregano blended with creamy avocado. The result is a harmonious balance of smoky, tangy, and fresh flavors that transforms any summer gathering into a memorable feast.
The charcoal was already glowing when I realized I'd forgotten the traditional parsley-only chimichurri and had to improvise with what was actually ripe in my kitchen. That accidental avocado addition turned out to be the best mistake I've made all grilling season. My friends kept asking what made the sauce so impossibly creamy, and I just smiled and let them think it was some family secret.
Last summer my neighbor Sarah wandered over when she smelled the lamb hitting the grill, now she texts me weekly asking when I'm making this again. There's something about chimichurri that makes people linger around the outdoor table longer, wine glasses in hand, conversation flowing as easily as the dressing drips off the chops.
Ingredients
- Lamb chops: I've learned that buying them with a bit of fat cap keeps them juicier over high heat, and asking the butcher to French-trim them makes for nicer presentation
- Smoked paprika: This adds that beautiful campfire flavor even if you're using a gas grill instead of charcoal
- Ripe avocado: The secret is using one that gives slightly to gentle pressure, but isn't mushy, so it creates body without turning the sauce into guacamole
- Fresh herbs: Don't skip the oregano, it's what gives chimichurri its distinctive Argentine soul, and fresh makes all the difference here
- Red wine vinegar: Provides the bright acid punch that cuts through the rich lamb and creamy avocado
Instructions
- Prep your grill and season the lamb:
- Get those grates screaming hot and rub the spice mixture into every nook and cranny of the chops, letting them sit out while the grill preheats so they cook more evenly
- Make the chimichurri base:
- Pulse everything except the oil until chunky, then stream in the olive oil while the motor runs, tasting and adding more salt or acid until it sings
- Grill to perfection:
- Sear those chops for about 4 minutes per side, resisting the urge to fiddle with them so they develop gorgeous crust, then let them rest while you finish setting the table
- Bring it all together:
- Spoon that vibrant green sauce generously over the rested lamb, watching it pool in all the right places, and serve immediately while everything's still warm
Save My dad usually claims he doesn't like lamb, but he went back for thirds when I made this for Father's Day. He actually asked for the recipe, which is basically his way of saying this is the only way he'll ever eat lamb again.
Make-Ahead Magic
The chimichurri actually develops deeper flavor after sitting for a few hours, so I often make it in the morning and keep it chilled. Just give it a good stir and maybe a squeeze of fresh lemon before serving to wake it back up.
Grill Setup Matters
I've found creating a two-zone fire gives you more control, searing over direct heat then moving to indirect if they're cooking too fast. A clean grate also prevents sticking, so brush it down while hot before the meat goes on.
Serving Suggestions
A crisp white wine cuts through the richness beautifully, though malbec is classic for a reason. Simple grilled asparagus or a bright tomato salad with plenty of salt lets the lamb stay the star.
- Warm some crusty bread to catch every drop of that sauce
- Extra chimichurri keeps for days and is incredible on eggs the next morning
- Leftover lamb makes the most amazing tacos with quick-pickled onions
Save There's something primal and satisfying about cooking meat over fire, then draping it in this vibrant, herby sauce that feels like summer on a plate.
Common Recipe Questions
- → What cut of lamb works best for grilling?
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Lamb chops are ideal for grilling as they cook quickly and develop a beautiful char. Small rib chops or loin chops work wonderfully, offering tender meat with just the right amount of fat for flavor and juiciness.
- → How long should I grill lamb chops?
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Grill lamb chops for 3-4 minutes per side for medium-rare doneness. Let them rest for 5 minutes after cooking to allow the juices to redistribute, ensuring tender and juicy meat.
- → Can I make the avocado chimichurri ahead of time?
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The chimichurri is best made fresh but can be prepared up to 2 hours in advance. Store it in the refrigerator with a piece of plastic wrap pressed directly onto the surface to prevent oxidation and browning.
- → What sides pair well with this dish?
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Grilled vegetables like zucchini, bell peppers, or eggplant complement the smoky lamb flavors. A crisp green salad with citrus vinaigrette or roasted potatoes also make excellent accompaniments.
- → Is this suitable for gluten-free diets?
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Yes, this dish is naturally gluten-free. All ingredients, including the herbs, spices, and avocado, are free from gluten. Always verify that your condiments and seasonings are certified gluten-free if you have severe sensitivities.
- → What wine should I serve with BBQ lamb?
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Malbec is a classic pairing, offering bold flavors that stand up to the rich lamb. Other excellent choices include Cabernet Sauvignon, Shiraz, or a robust red blend from Argentina or Chile.
