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.
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