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Grilled Lamb Chops with Green Garlic Chimichurri
Two frenched racks of lamb get rubbed with cumin and coriander, then go straight onto a hot grill — the whole cook takes about 30 minutes. The chimichurri swaps mature garlic for mild green garlic stalks, which blend with flat-leaf parsley, red wine vinegar, and a pinch of crushed red pepper for a bright, grassy sauce. Spoon it over the chops as soon as they come off the grates. Serves 4, and the chimichurri can be made a few hours ahead.
Equipment
- Grill
Ingredients
- 2 (2-lb.) racks of lamb (8 bones each), frenched
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- ½ tsp. black pepper
- 1¼ tsp. kosher salt, divided
- 6 Tbsp. olive oil, divided
- 5 small green garlic stalks or large scallions
- ⅓ cup chopped fresh flat-leaf parsley
- 2 Tbsp. red wine vinegar
- ¼ tsp. crushed red pepper
- 1 medium garlic clove, grated (¼ tsp.)
Instructions
- 1Preheat the grill to medium-high (400°F to 450°F). Slice the lamb racks between the bones to separate them into 16 individual rib chops.
- 2Mix the cumin, coriander, black pepper, and 1 teaspoon of the kosher salt in a small bowl.
- 3Coat both sides of the lamb chops with 1 1/2 tablespoons of the olive oil, then rub the spice mixture evenly over the meat. Let the chops rest at room temperature for 15 minutes. Taking the chill off the meat helps it cook more evenly.
- 4Toss the green garlic stalks with 1 1/2 teaspoons of the olive oil in a bowl until they're lightly coated.
- 5Place the oiled garlic stalks directly on the grill grates. Cook uncovered for 4 to 5 minutes, turning frequently until they develop a light char. Move them to a cutting board and let them cool for about 3 minutes.
- 6Combine the chopped parsley, red wine vinegar, crushed red pepper, grated garlic clove, the remaining 1/4 teaspoon of salt, and 1/4 cup of olive oil in a medium bowl. Chop the cooled grilled garlic stalks and fold them into the parsley mixture.
- 7Arrange the seasoned lamb chops on the oiled grill grates. Close the lid and cook for about 2 minutes per side, just until clear grill marks form. Transfer the hot chops to a platter and serve with the prepared chimichurri sauce.
Notes
- Ingredient tip: Look for smaller stalks of green garlic (also known as spring garlic) at your local farmers market for the best texture and flavor.
- Swap: If you can't find green garlic, large scallions work beautifully as a substitute.
- Make ahead: You can mix the dry spice rub up to a month in advance and store it in an airtight container.
Recipe Details
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