BBQ Lamb Avocado Chimichurri (Print version)
Grilled lamb chops with zesty avocado chimichurri 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 grill or barbecue to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together olive oil, minced garlic, smoked paprika, ground cumin, sea salt, and black pepper until evenly combined.
03 - Rub the marinade mixture evenly over all lamb chops. Allow to rest at room temperature for 15 minutes to absorb flavors.
04 - While lamb marinates, place avocado, parsley, cilantro, oregano, garlic, shallot, red chili (if using), red wine vinegar, extra-virgin olive oil, lemon juice, salt, and pepper in a food processor or blender.
05 - Pulse the chimichurri mixture until well combined but maintaining a slightly chunky texture. Taste and adjust seasoning as needed.
06 - Place marinated lamb chops on the preheated grill. Cook for 3 to 4 minutes per side for medium-rare doneness, or adjust timing to reach preferred internal temperature.
07 - Transfer grilled lamb chops to a platter and let rest for 5 minutes. This allows juices to redistribute throughout the meat.
08 - Arrange lamb chops on serving plates and spoon generous amounts of avocado chimichurri dressing over the top.
# Expert advice:
01 -
- The avocado mellows the sharp vinegar into something impossibly creamy yet still bright
- Lamb and herbs were meant to be together, and this dressing proves it perfectly
02 -
- Over-blending the chimichurri makes it sad and smooth, so keep some texture in there
- Letting the lamb rest is non-negotiable or all those juices end up on your cutting board instead of in your mouth
03 -
- Room temperature lamb cooks more evenly, so take it out 30 minutes before grilling
- A squeeze of fresh lime right before serving wakes up all the flavors beautifully