BBQ Lamb with Avocado Chimichurri (Print Version)
Tender grilled lamb chops with vibrant avocado chimichurri, ready in 35 minutes.
# What You 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
# Directions:
01 - Preheat your grill or barbecue to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, cumin, salt, and black pepper until well combined.
03 - Rub the marinade evenly over all surfaces of the lamb chops. Allow the meat to rest at room temperature for 15 minutes to absorb the flavors.
04 - While the lamb marinates, combine the avocado, parsley, cilantro, oregano, garlic, shallot, red chili (if using), red wine vinegar, olive oil, lemon juice, salt, and pepper in a food processor or blender. Pulse until well combined but still slightly chunky. Taste and adjust seasoning as needed.
05 - Place the lamb chops on the preheated grill. Cook for 3 to 4 minutes per side for medium-rare doneness, or adjust time to reach your preferred level of doneness.
06 - Transfer the grilled lamb chops to a cutting board and let rest for 5 minutes. This allows the juices to redistribute throughout the meat.
07 - Plate the rested lamb chops and spoon the avocado chimichurri generously over the top. Serve immediately while still warm.
# Insider Tips:
01 -
- The smoky lamb against cool, herby creaminess creates that perfect contrast everyone craves at summer cookouts
- You can prep everything ahead and just grill when guests arrive, leaving you free to actually enjoy your own party
02 -
- I once overcrowded the grill and ended up with steamed instead of seared lamb, now I cook in batches if needed
- The chimichurri thickens in the fridge, so thin it with a splash of water or more olive oil before serving leftovers
03 -
- Room temperature meat sears better, so take the lamb out of the fridge at least 30 minutes before grilling
- If your avocado is underripe, add a teaspoon of mayonnaise to achieve the same creamy texture