Grilled Lamb with Asparagus and Herb Chimichurri
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like something from a fancy restaurant. Tender grilled lamb chops pair beautifully with fresh asparagus, while a vibrant herb chimichurri steals the show. The chimichurri is loaded with parsley and cilantro, which are packed with antioxidants and help with digestion. What I love most is how simple it all is: just season, grill, and drizzle. Your guests will be seriously impressed, and you'll barely break a sweat in the kitchen.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- ¾ kgfresh asparagus(trimmed)
- 6 tablespoonsolive oil
- 237 mlfresh parsley(packed, roughly chopped)
- 118 mlfresh cilantro(packed, roughly chopped)
- 4garlic cloves(minced)
- 3 tablespoonsred wine vinegar
- ½ teaspoonred pepper flakes
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1lemon(halved)
- 2 sprigsfresh rosemary
Detail level
Instructions
- 1
Prepare the chimichurri sauce by combining parsley, cilantro, minced garlic, 4 tablespoons of olive oil, red wine vinegar, red pepper flakes, and half the salt in a food processor. Pulse until the mixture reaches a chunky sauce consistency, then transfer to a small bowl.
Tip: Make the chimichurri 30 minutes ahead so the flavors can meld together.
- 2
Pat the lamb chops dry with paper towels and season generously on both sides with the remaining salt, black pepper, and rosemary sprigs tucked alongside.
Tip: Dry meat ensures a better crust when grilling.
- 3
Toss the asparagus spears with 2 tablespoons of olive oil and a pinch of salt and pepper in a large bowl.
- 4
Preheat your grill to medium-high heat (around 400°F) for about 5 minutes until grates are hot.
Tip: Clean your grill grates with a brush to prevent sticking.
- 5
Place lamb chops on the grill and cook for 4-5 minutes on the first side without moving them, then flip and cook for another 3-4 minutes for medium-rare doneness.
Tip: Use a meat thermometer for 130-135°F internal temperature for medium-rare.
- 6
Transfer cooked lamb to a warm plate and tent loosely with foil. Arrange asparagus spears perpendicular to the grill grates and cook for 6-8 minutes, rolling them halfway through, until tender and lightly charred.
Tip: Rolling asparagus prevents it from rolling through the grates.
- 7
Squeeze fresh lemon juice over the grilled asparagus and season with a light sprinkle of salt.
- 8
Arrange lamb chops and asparagus on serving plates, drizzle generously with the herb chimichurri sauce, and serve immediately while hot.
Tip: Let the lamb rest for 2-3 minutes before serving to keep it juicy.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.