Grilled Lamb Chops with Chimichurri Sauce and Cherry Tomato Skewers

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This elegant, easy entrée with the spicy kick of Argentinian Chimichurri Sauce is perfect for entertaining. If you like extra heat, add a few more chili flakes.

Prep time:


Cook time


Total time






Lamb Chops

cherry tomatoes:
lamb loin chops (about 3/4-inch thick), at room temperature and patted dry:
olive oil:
2 tbsp
1 tsp
1/4 tsp

Chimichurri Sauce

fresh mint leaves:
1 cup
fresh parsley:
1/2 cup
cloves garlic:
extra-virgin olive oil:
1/4 cup
red wine vinegar:
2 tbsp
chili flakes:
1/2 tsp
salt, divided:
1/2 tsp
pepper, divided:
1/4 tsp
  1. Chimichurri Sauce: In food processor, combine mint, parsley, garlic, olive oil, vinegar, chili flakes, salt and pepper; process until smooth.
  2. Preheat Kenyon City Grill® to high heat. Thread cherry tomatoes onto 4 soaked wooden skewers. Brush tomatoes and lamb chops with olive oil; sprinkle with salt and pepper. Cook lamb chops for 2 to 3 minutes per side or until well-marked and instant-read thermometer inserted into thickest part of loin chop registers 145°. Remove from grill; let stand for 5 minutes.
  3. Meanwhile, place tomato skewers on grill; close lid and cook, turning occasionally, for 4 to 5 minutes or until lightly charred and tender. Serve with lamb chops and Chimichurri Sauce.

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