BBQ Lamb Avocado Chimichurri

The first time I made chimichurri with avocado folded in, my neighbor actually stopped mowing his lawn to ask what smelled so incredible. The creamy richness transforms the bright Argentine sauce into something that clings beautifully to grilled meat. Now it is the only way I serve lamb when summer hits and the grill calls my name.

Last July, my sister brought over friends from Argentina, and I was nervous about cooking lamb for people who actually know their grill culture. They went back for thirds and asked for the chimichurri recipe before even leaving the table. Something about the way the smoke hits those herbs makes people feel like they are eating at a restaurant, not my backyard.

Ingredients

• Lamb chops: Small ones cook faster and stay juicy, plus everyone gets their own portion
• Smoked paprika: Adds this subtle smokiness that mimics hours of grilling in just minutes
• Ripe avocado: The secret ingredient that makes traditional chimichurri feel luxurious
• Fresh herbs: Parsley brings brightness while cilantro adds that unmistakable summer note
• Red wine vinegar: Cuts through the rich lamb and balances the creamy avocado

Instructions

Prepare your grill:

Get those grates screaming hot so the lamb sears instantly and stays tender inside

Make the marinade:

Whisk together the olive oil, garlic, smoked paprika, cumin, salt, and pepper until fragrant

Season the lamb:

Rub the mixture all over each chop, then let them sit while you make the dressing

Blend the chimichurri:

Pulse the avocado, herbs, garlic, shallot, chili, vinegar, oil, lemon juice, salt, and pepper until combined but still chunky

Grill to perfection:

Cook the chops 3 to 4 minutes per side for medium-rare, then let them rest for 5 minutes

Bring it together:

Spoon that vibrant green sauce generously over the resting lamb and watch people's eyes light up

Save

My dad usually complains about green sauces on his meat, but he actually asked if there was extra chimichurri he could take home. That is when I knew this recipe was a keeper worth making every single summer.

Choosing The Right Lamb

I have learned that butcher-counter lamb chops often taste better than pre-packaged ones. Ask for chops trimmed of most excess fat but still holding onto that little cap that renders down into pure flavor on the grill.

Herb Freshness Matters

Dried oregano works in a pinch, but fresh herbs make this dish sing. I grow parsley in pots just so I can make chimichurri all summer long without running to the store every time I fire up the grill.

Make-Ahead Magic

The chimichurri actually tastes better after sitting in the fridge for a few hours. Make it in the morning and let the flavors marry while you go about your day, then just grill the lamb when dinner time rolls around.

• Extra chimichurri keeps for 3 days in the fridge and is incredible on eggs
• The lamb marinade works equally well on pork chops if you need a switch
• Double the dressing recipe because you will want to put it on everything

Save

There is something magical about food that brings people to linger around the grill longer than they planned. This lamb has become my go-to for those nights when conversation matters more than perfection.

Recipe FAQs

→ What cut of lamb works best?

Small lamb chops or rack of lamb cutlets are ideal. They cook quickly and offer tender, juicy results. Look for chops with good marbling and trim excess fat if preferred.

→ Can I make chimichurri ahead?

Absolutely. Prepare up to 24 hours in advance and refrigerate. The avocado may oxidize slightly, but lime juice helps preserve color. Bring to room temperature before serving.

→ How do I know when lamb is done?

Use a meat thermometer: 52°C for rare, 57°C for medium-rare, 63°C for medium. Remember lamb continues cooking while resting. The touch test also works—firm but springy indicates medium-rare.

→ What can I serve alongside?

Grilled vegetables, roasted potatoes, or crisp green salads complement beautifully. For authenticity, try South American sides like grilled corn or empanadas. A light quinoa salad also works wonderfully.

→ Can I cook indoors?

Yes. Use a grill pan or cast-iron skillet over high heat. You'll get lovely searing and similar flavor profiles. Finish in a 200°C oven if thicker chops need more cooking.

→ How spicy is the chimichurri?

Mild to medium depending on the chili. Omit for no heat, or add extra seeds if you prefer more spice. The herbs and acidity remain dominant regardless of heat level.