BBQ Lamb with Avocado Chimichurri Dressing (Printable)

Grilled lamb chops with vibrant avocado chimichurri dressing, perfect for summer gatherings

# What You'll Need:

→ For the Lamb

01 - 8 small lamb chops (approximately 1.75 lbs total)
02 - 2 tablespoons olive oil
03 - 2 garlic cloves, minced
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper

→ For the Avocado Chimichurri Dressing

08 - 1 ripe avocado, peeled and pitted
09 - 1 cup fresh flat-leaf parsley, finely chopped
10 - ¼ cup fresh cilantro, finely chopped
11 - ¼ cup fresh oregano leaves, finely chopped (or 2 tablespoons dried oregano)
12 - 2 garlic cloves, minced
13 - 1 small shallot, finely chopped
14 - 1 red chili, deseeded and finely chopped (optional for heat)
15 - 3 tablespoons red wine vinegar
16 - ½ cup extra-virgin olive oil
17 - Juice of ½ lemon
18 - ½ teaspoon sea salt
19 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Preheat grill or barbecue to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together olive oil, minced garlic, smoked paprika, ground cumin, sea salt, and black pepper. Rub marinade evenly over all lamb chops. Allow to rest at room temperature for 15 minutes to absorb flavors.
03 - Combine avocado, parsley, cilantro, oregano, garlic, shallot, red chili (if using), red wine vinegar, extra-virgin olive oil, lemon juice, salt, and pepper in a food processor or blender. Pulse until well combined but maintaining a slightly chunky texture. Taste and adjust seasoning as needed.
04 - Place seasoned lamb chops on preheated grill. Cook for 3 to 4 minutes per side for medium-rare doneness, or adjust timing to reach preferred internal temperature. Transfer to a platter and let rest for 5 minutes to allow juices to redistribute.
05 - Arrange rested lamb chops on serving plates. Spoon generous amounts of avocado chimichurri dressing over the top of each chop. Serve immediately while still warm.

# Expert Tips:

01 -
  • The way the creamy avocado tames the bright acidic herbs while keeping chimichurris bold personality intact
  • Lamb chops cook in minutes but taste like something you spent all day planning
  • This sauce turns into a dip, spread, or marinade for whatever else you throw on the grill
02 -
  • Cold lamb on a hot grill turns out tough every time, let it come to room temperature first
  • The chimichurri tastes better after it sits for 20 minutes, make it first
  • Do not overcrowd the grill or the meat will steam instead of sear
03 -
  • The key to great chimichurri is not over-processing the herbs, you want texture
  • Letting the lamb rest is the difference between juicy meat and a dry disappointment

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