Grilled Lamb with Beetroot 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 restaurant quality. The lamb chops are beautifully tender and juicy when grilled, and the herb chimichurri brings this bright, zesty flavor that just makes everything sing. Beetroot is packed with natural nitrates that support heart health, plus it adds an earthy sweetness that complements the lamb perfectly. What I love most is how simple it all is to pull together, yet it feels impressive enough to serve to guests. The vibrant colors alone make it look fancy on the plate.
Ella x
Ingredients
- 8lamb chops(about 200g total, trimmed)
- 500 gbeetroot(peeled and cut into wedges)
- 6 tablespoonsolive oil
- 4garlic cloves(minced)
- 237 mlfresh parsley(loosely packed, chopped)
- 118 mlfresh cilantro(loosely packed, chopped)
- 3 tablespoonsred wine vinegar
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspooncumin
- 1lemon(zest and juice)
- ½red onion(thinly sliced)
Detail level
Instructions
- 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
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
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
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
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
Transfer cooked lamb chops and beetroot to a serving platter. Arrange thinly sliced red onion over the vegetables.
- 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
Serve immediately while the lamb is hot and the chimichurri is fresh.
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