Grilled American Lamb Shoulder Chops with Red Chimichurri
Charred, juicy lamb shoulder chops hit the grill for crisp, smoky edges and a tender, savory center. A vibrant red chimichurri brings brightness, tang, and subtle heat, while sweet, caramelized zucchini, blistered peppers, and charred onion round out the plate. It’s bold, herby, and packed with fresh, dynamic flavor. Easy enough for a Tuesday, impressive enough for company.
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Grilled American Lamb Shoulder Chops with Red Chimichurri
Servings: 4
Prep Time: 20 minutes plus 20–30 minutes marinating
Cook Time: 12–15 minutes
USDA recommends the following time and temperature parameters:
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
Ingredients
- For the Lamb & Vegetables:
- 4 American lamb shoulder chops, about 1 inch thick
- 2 tablespoons olive oil
- 3 cloves garlic, finely grated
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 zucchini, sliced lengthwise into planks
- 1 red or yellow onion, cut into thick rounds
- 1 red bell pepper, cut into large panels
- For the Red Chimichurri:
- 1 roasted red bell pepper, finely chopped
- ½ cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, chopped, or 2 teaspoons dried
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- ⅓ cup olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare marinade: In a large mixing bowl, combine olive oil, garlic, salt, pepper, and smoked paprika. Toss the lamb shoulder chops into the marinade and stir to coat. Let sit at room temperature for 20–30 minutes while you prepare the grill. Preheat the grill to medium-high, about 400–450°F, and clean and oil the grates.
- Make chimichurri: In a bowl, combine parsley, oregano, vinegar, roasted red pepper, red pepper flakes, garlic, and salt. Stir in olive oil until fully combined. Taste and adjust seasoning as needed. Let sit at least 15 minutes to allow flavors to meld.
- Grill lamb: Place lamb chops on the hot grill. Grill for 4–5 minutes per side for medium-rare, or longer to reach desired doneness. Transfer to a platter and rest for 5 minutes. Finish with flaky salt and a squeeze of lemon. Grill vegetables alongside the lamb, turning occasionally, until tender and lightly charred, about 6–8 minutes total.
- Serve: Arrange lamb and vegetables on a platter. Spoon generous amounts of red chimichurri over the lamb and serve any extra on the side.
Notes
- Ground lamb should reach an internal temperature of 160°F.
- Other cuts of lamb should reach 145°F with a 3-minute rest.
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