Grilled Lamb with Beetroot and Herb Chimichurri

Instructions

1. 1

   Preheat your grill to high heat. Pat the lamb chops dry with paper towels and season generously with salt, pepper, and cumin on both sides.

   Tip: Dry meat helps create a better crust and more even cooking.

2. 2

   Toss beetroot wedges with 2 tablespoons of olive oil, salt, and pepper. Place them on a cooler part of the grill and cover; grill for 15-20 minutes, turning occasionally, until tender and caramelized.

   Tip: If your grill doesn't have temperature zones, grill beetroot for 5 minutes first, then add lamb.

3. 3

   While beetroot cooks, prepare the chimichurri by combining minced garlic, parsley, cilantro, red wine vinegar, lemon zest and juice, and 4 tablespoons olive oil in a bowl. Season with salt and pepper to taste.

   Tip: Make chimichurri just before grilling for maximum freshness and vibrant color.

4. 4

   Place lamb chops directly over the highest heat of the grill. Cook for 3-4 minutes on the first side without moving them.

   Tip: Resist the urge to flip—let them develop a golden crust for better flavor.

5. 5

   Flip the lamb chops and cook for another 2-3 minutes for medium-rare, or 3-4 minutes for medium. The internal temperature should reach 55-60°C.

   Tip: Use a meat thermometer for perfect doneness every time.

6. 6

   Transfer cooked lamb chops and beetroot to a serving platter. Arrange thinly sliced red onion over the vegetables.

7. 7

   Spoon the chimichurri sauce generously over the lamb and beetroot just before serving, allowing some to drizzle onto the plate.

   Tip: Reserve some chimichurri on the side for guests who want additional sauce.

8. 8

   Serve immediately while the lamb is hot and the chimichurri is fresh.