Grilled Lamb with Green Bean and Garlic 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. Tender grilled lamb chops paired with bright green beans and a vibrant garlic chimichurri sauce make for an elegant meal that feels fancy but requires minimal effort. The fresh parsley in the chimichurri is packed with vitamin K, which supports bone health, while the garlic adds incredible depth of flavor without any extra calories. Best of all, with just 20 minutes of prep and 25 minutes of cooking, you'll have an impressive dinner on the table faster than you'd think.
Ella x
Ingredients
- 8lamb chops(about 2 inches thick)
- 1½ poundsfresh green beans(trimmed)
- 6 tablespoonsolive oil
- 6garlic cloves(minced)
- 237 mlfresh parsley(loosely packed, chopped)
- 2 tablespoonsfresh oregano(chopped)
- 3 tablespoonsred wine vinegar
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonred pepper flakes
- 1lemon(juiced)
Detail level
Instructions
- 1
Prepare the chimichurri by combining minced garlic, fresh parsley, oregano, red wine vinegar, lemon juice, and red pepper flakes in a bowl. Slowly whisk in 4 tablespoons of olive oil until well emulsified. Season with 0.5 teaspoon salt and set aside.
Tip: Make chimichurri at least 15 minutes ahead to allow flavors to meld together.
- 2
Pat the lamb chops dry with paper towels and season both sides generously with kosher salt and black pepper about 10 minutes before grilling.
Tip: Salting ahead of time helps the meat retain moisture during cooking.
- 3
Toss the trimmed green beans with 2 tablespoons of olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a large bowl.
- 4
Preheat grill to medium-high heat (about 450°F). Once hot, place lamb chops on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.
Tip: Avoid moving the chops too much—let them develop a nice crust for better flavor.
- 5
During the last 5 minutes of lamb cooking, place the oiled green beans directly on the grill grates. Stir occasionally until tender and lightly charred, about 5-6 minutes total.
Tip: Use a grill basket if you have one to prevent smaller beans from falling through.
- 6
Remove the lamb chops and green beans from the grill and transfer to a serving platter. Let the lamb rest for 3-4 minutes before serving.
Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.
- 7
Drizzle the chimichurri sauce generously over the lamb chops and green beans. Serve immediately while everything is still warm.
Tip: Reserve extra chimichurri on the side for guests who want more sauce.
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