Grilled Lamb with Charred Corn and Herb Chimichurri
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
There's something magical about grilling lamb chops alongside charred corn, and this recipe lets you pull together a restaurant quality dinner in less than an hour. The vibrant herb chimichurri brings everything together with fresh parsley and cilantro, both packed with antioxidants that support your immune system. What I love most is how simple this really is: just 20 minutes of prep and 25 minutes on the grill, making it perfect for busy weeknights. The beauty of this dish is that the smoky char on the corn and the tender lamb create incredible depth of flavor without any fussy techniques or expensive ingredients. Trust me, your dinner guests will think you've spent all day in the kitchen.
Ella x
Ingredients
- 8lamb chops(1.5 inches thick, about 2 lbs total)
- 4fresh corn on the cob(husked and cleaned)
- 5 tablespoonsolive oil
- 237 mlfresh parsley(loosely packed)
- 118 mlfresh cilantro(loosely packed)
- 4garlic cloves(minced)
- 3 tablespoonsred wine vinegar
- 1½ teaspoonssmoked paprika
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Prepare the chimichurri sauce by combining parsley, cilantro, minced garlic, red wine vinegar, and 3 tablespoons of olive oil in a food processor. Pulse until coarsely blended with visible herb pieces remaining. Season with salt, pepper, and red pepper flakes. Set aside.
Tip: Make the chimichurri ahead of time to allow flavors to meld together.
- 2
Pat the lamb chops dry with paper towels and brush both sides with the remaining 2 tablespoons of olive oil. Season generously with smoked paprika, salt, and black pepper on both sides.
Tip: Dry meat grills better and develops a better crust.
- 3
Brush the corn with a light coating of olive oil and season with salt and pepper to taste.
Tip: Don't over-oil the corn as it can cause flare-ups on the grill.
- 4
Preheat your grill to medium-high heat (around 400°F). Oil the grates well to prevent sticking.
Tip: A hot grill ensures proper searing and those desirable grill marks.
- 5
Place lamb chops on the grill and cook for 4-5 minutes on the first side without moving them. Flip and cook another 4-5 minutes for medium-rare doneness. Transfer to a clean plate and tent loosely with foil.
Tip: Let lamb rest for 5 minutes before serving to retain juices.
- 6
While the lamb rests, place corn directly on the grill grates. Rotate every 2-3 minutes until kernels are lightly charred and golden in spots, about 8-10 minutes total.
Tip: The char adds smoky flavor and sweetness to the corn.
- 7
Arrange lamb chops and corn on a serving platter. Drizzle or spoon the chimichurri sauce over the lamb and corn, and serve with lemon wedges for squeezing.
Tip: Pass extra chimichurri on the side for guests to add more if desired.
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