BBQ Lamb with Avocado Chimichurri Dressing

The first time I made chimichurri with avocado folded in, my kitchen smelled like an Argentine grill meeting a California avocado grove. I was experimenting on a Tuesday night after picking up lamb chops from the butcher on impulse. Something about the creamy richness cutting through that vibrant herb sauce just made sense.

Last summer I served this at a backyard dinner and watched my friend who claims to hate lamb go back for seconds. The chimichurri was so good she was eating it by the spoonful. Sometimes the best recipes happen when you break the rules and combine things that should not work but absolutely do.

Ingredients

• 8 small lamb chops: About 800g total, look for ones with good fat marbling which equals flavor and keeps them juicy
• 2 tbsp olive oil: Helps the spices adhere and creates a beautiful crust on the grill
• 2 garlic cloves, minced: Fresh garlic beats pre-minced every single time for that raw bite
• 1 tsp smoked paprika: Adds that gorgeous reddish color and subtle smoky depth
• 1 tsp ground cumin: Earthy warmth that complements lambs natural flavor
• 1 tsp sea salt: Essential for bringing out all the other spices
• ½ tsp freshly ground black pepper: Freshly cracked gives way more character than pre-ground
• 1 ripe avocado: Should yield slightly to pressure but not feel mushy
• 1 cup fresh flat-leaf parsley: The backbone of traditional chimichurri, flat-leaf has better flavor than curly
• ¼ cup fresh cilantro: Adds that bright citrusy note that makes the sauce sing
• ¼ cup fresh oregano leaves: Fresh oregano is piney and aromatic, dried works in a pinch but use half the amount
• 2 garlic cloves, minced: Raw garlic in the sauce hits different than cooked, do not skimp
• 1 small shallot, finely chopped: Milder than onion but adds that essential savory base note
• 1 red chili, deseeded: Optional but I love the background warmth it provides
• 3 tbsp red wine vinegar: The acid that cuts through the rich lamb and creamy avocado
• ½ cup extra-virgin olive oil: Use the good stuff here, you can really taste it
• Juice of ½ lemon: Brightens everything and keeps the avocado from oxidizing too fast
• ½ tsp sea salt: Taste as you go, avocados need more salt than you think
• ¼ tsp freshly ground black pepper: Just enough to wake up your palate

Instructions

Fire up the grill:

Get your grill or barbecue to medium-high heat, you want it hot enough to sear but not burn the spices before the lamb cooks through

Make the magic rub:

Mix the olive oil, garlic, smoked paprika, cumin, salt, and pepper in a small bowl until combined, then massage it into every nook and cranny of the lamb chops

Let them hang out:

Let the lamb sit at room temperature for 15 minutes while you make the sauce, cold meat hits hot grill and seizes up

Build the sauce:

Throw the avocado, herbs, garlic, shallot, chili, vinegar, olive oil, lemon juice, salt, and pepper into a food processor and pulse until combined but still has some texture, do not turn it into baby food

Taste and adjust:

Dip a piece of bread or your finger in and add more salt or acid if needed, the sauce should taste bright and slightly bold

Grill time:

Cook the lamb for 3 to 4 minutes per side for medium-rare, moving them to a cooler spot if they are browning too fast

The resting rule:

Let the chops rest for 5 minutes before serving, this step is non-negotiable for juicy meat

Bring it together:

Spoon that gorgeous green sauce generously over the lamb and watch it disappear

Save

My neighbor who never eats lamb tried this at a block party and asked for the recipe before she even finished her plate. Watching someone rethink their entire food opinion over one bite is pretty much the best feeling.

Make It Your Own

Sometimes I swap lamb for flank steak when I am feeding a crowd on a budget. The chimichurri works just as beautifully, and the steak soaks up that herb mixture like it was made for each other.

Grill Like You Mean It

I have learned that grill marks are nice but even cooking is better. Move the chops around if you have hot spots, and trust your touch more than a timer. Medium-rare feels springy when you poke it, well done feels firm.

Sides That Work

Grilled zucchini rounds or a simple green salad with lemon vinaigrette let the lamb shine without fighting for attention. I have also served this over roasted garlic smashed potatoes when I want something more substantial.

• Chimichurri keeps in the fridge for 3 days and gets better with time
• Leftover lamb makes incredible tacos the next day
• Double the sauce and use it on eggs, sandwiches, or roasted vegetables

Save

Grilling season is too short to eat boring food, and this recipe has earned its permanent spot in my rotation. Hope it finds its way into yours too.

Recipe FAQs

→ What cut of lamb works best for grilling?

Lamb chops are ideal for grilling as they cook quickly and stay tender. You can also use rack of lamb or lamb loin chops for similar results.

→ How do I know when lamb is cooked to medium-rare?

Use a meat thermometer to check the internal temperature. Medium-rare lamb reaches 130-135°F (54-57°C). The meat should feel slightly firm but still springy when pressed.

→ Can I make the chimichurri ahead of time?

Yes, prepare the avocado chimichurri up to 4 hours in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation.

→ What sides complement this dish?

Grilled vegetables like zucchini, bell peppers, or eggplant work beautifully. A crisp green salad with citrus vinaigrette or roasted potatoes also pair well.

→ Is this suitable for meal prep?

Grilled lamb reheats well for 2-3 days. Store the chimichurri separately and add just before serving to maintain its vibrant color and texture.

→ Can I use dried herbs instead of fresh?

Fresh herbs provide the best flavor and texture for chimichurri. If substituting dried, use one-third the amount and rehydrate them in the vinegar before blending.