This grilled lamb chops marinade delivers bold, bright flavor thanks to mint chimichurri, garlic, and a splash of wine. It mostly marinates overnight, so when you’re ready to eat the next day you only need a few minutes on the grill per side for perfectly charred, juicy chops. Finish with more mint chimichurri for an easy, impressive dish that’s ideal for summer dinners, gatherings, or holidays.
Why I love this lamb chop marinade
Oi, gente!
I’m a big fan of marinades — they make a big difference without much effort. This lamb chop marinade is one I return to often because it’s effortless to prepare and full of flavor. A quick whisk and an overnight rest in the fridge do the heavy lifting, and then a few minutes on the grill gets you chops that are nicely charred on the outside and tender inside.
The secret is using mint chimichurri both in the marinade and for finishing. The fresh mint and herbs lift the richness of the lamb, while white wine and red wine vinegar add a bright, balancing acidity. If you think lamb is too strong, this combination softens the intensity while still allowing the natural lamb flavor to shine. Start with good-quality lamb and you’ll be rewarded with an irresistible result.
Other marinades to try: Ribeye Steak Marinade, Beer Marinated Grilled Drumsticks, Rotisserie-Style Brazilian Chicken Marinade, Grilled Turkey Breast Marinade.
We make mint chimichurri first, reserve a few tablespoons for the marinade, and keep the rest for serving. The sauce pairs beautifully with lamb and works equally well on beef, chicken, seafood, vegetables, and other cuts like a rack of lamb.
For best results, use lamb chops that are at least 1 inch (about 3 cm) thick and evenly sized so they cook evenly. Quality ingredients and simple technique are what make this recipe shine.
Beijinhos xx
Ingredients
REMEMBER!
Follow the recipe closely for the best results; substitutions can change the final texture and flavor.
- Lamb chops – rib or lamb loin chops, about 1″ thick and evenly sized.
- Mint chimichurri – made with fresh mint, cilantro, chives, garlic, olive oil, dried oregano, red wine vinegar, and red pepper flakes. Use a few tablespoons in the marinade and reserve the rest for serving.
- Olive oil – helps coat the meat and keeps it juicy.
- White wine – adds balance and brightness.
- Garlic – minced fresh cloves for depth of flavor.
- Freshly ground black pepper – to taste.
- Coarse salt – sal grosso or kosher salt for finishing before grilling.
Refer to the recipe card below for exact measurements and full instructions.
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How to make it
Make the chimichurri. Pulse the chimichurri ingredients in a food processor until finely chopped. Reserve about 3 tablespoons for the marinade and refrigerate the rest for serving.
Marinate the lamb. In a bowl or resealable bag, whisk together olive oil, the reserved mint chimichurri, white wine, minced garlic, and black pepper. Add the lamb chops and toss to coat. Seal and refrigerate for at least 4 hours or overnight (up to 12 hours).
Bring to room temperature. Remove the lamb from the fridge about 30 minutes before grilling so it cooks evenly.
Prep the grill. Heat the grill to medium-high and clean the grates for good char marks. If you don’t have an outdoor grill, a ribbed grill pan or griddle works well.
Season with salt. Just before grilling, pat the chops dry and sprinkle both sides with coarse salt (sal grosso or kosher salt).
Grill the chops. Grill about 3 minutes per side, depending on thickness and desired doneness, until you get a nice sear and grill marks. Use an instant-read thermometer if you’d like to check internal temperature (see notes below).
Notes
Recommended internal temperatures for lamb:
- 125°F (52°C) for rare
- 135°F (57°C) for medium-rare
- 145°F (63°C) for medium
- 160°F (71°C) for medium-well
- 170°F (77°C) or higher for well-done
You can use an instant-read thermometer to check doneness and ensure the lamb is cooked to your preference.
You’re aiming for a good sear and juicy, tender meat inside.
Rest and serve. Let the lamb rest for about 5 minutes, then spoon the remaining mint chimichurri over the chops and serve.
What to serve with
These grilled lamb chops pair well with simple sides: smashed potatoes, walnut rice, baked asparagus with Parmesan, herbed couscous, grilled vegetables, or a fresh salad. Serve extra mint chimichurri on the side for dipping. When pomegranates are in season, a few seeds add a festive pop of color and sweetness.
This dish is great for holidays and special occasions; the bright chimichurri and rich lamb make a memorable main course. For festive meals, pair with Brazilian Christmas rice or farofa for traditional flavor contrasts.
How to store
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying them out. Mint chimichurri keeps in the fridge for several days and often tastes even better after resting; use it on sandwiches, bowls, eggs, and roasted vegetables.
Other grilling recipes
- Chimichurri Chicken Skewers on the Grill
- Grilled Spatchcock Chicken
- Grilled Chicken Hearts
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Grilled Lamb Chops Marinade
Aline Shaw
4 Servings
968 kcal
Ingredients
For the Mint Chimichurri:
- 1 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh chives
- 4 garlic cloves, peeled
- 3/4 cup olive oil
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- 2 teaspoons red pepper flakes
- Salt and pepper to taste
For the Marinade:
- 2.5 lbs lamb chops (rib or loin)
- 3 tablespoons olive oil
- 3 tablespoons mint chimichurri
- 1/3 cup white wine
- 3 garlic cloves, minced
- Freshly ground black pepper to taste
- 2 tablespoons sal grosso (coarse grilling salt)
As an affiliate I may earn from qualifying purchases.
Instructions
- Make the chimichurri by pulsing all chimichurri ingredients in a food processor until finely chopped. Reserve 3 tablespoons for the marinade and refrigerate the rest.
- In a bowl, combine the reserved 3 tablespoons of mint chimichurri, olive oil, white wine, minced garlic, and black pepper. Whisk to combine.
- Place the lamb chops in a large zip-top bag and pour in the marinade. Massage to coat, seal, and refrigerate overnight or up to 12 hours.
- Remove the chops from the fridge about 30–60 minutes before grilling and pat dry.
- Preheat the grill to medium-high (about 350°F / 180°C) and oil the grates.
- Season both sides of the chops with coarse salt. Grill approximately 3 minutes per side, depending on thickness and preferred doneness, until well seared.
- Let the chops rest about 5 minutes, then serve with the remaining mint chimichurri.
Bom Apetite!
Notes
Recommended cooking temperatures for lamb:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium-well: 160°F (71°C)
- Well-done: 170°F (77°C) or higher
Nutrition
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