BBQ Lamb with Avocado Chimichurri

Last summer my brother challenged me to reinvent his usual barbecue routine, and I showed up with lamb chops and an avocado experiment that had everyone crowded around the grill. The chimichurri was actually an accident I ran out of traditional ingredients and threw in a ripe avocado sitting on my counter.

My neighbor leaned over the fence and asked what smelled so incredible, then stayed for dinner. Now every time I fire up the grill, she appears with a wine bottle in hand.

Ingredients

• 8 small lamb chops: Look for ones with nice fat caps, they stay juicier on the grill
• 2 tbsp olive oil: Use something light and neutral for the marinade base
• 2 garlic cloves, minced: Fresh minced beats garlic powder every single time here
• 1 tsp smoked paprika: This gives the lamb that gorgeous bronze color and subtle smoke flavor
• 1 tsp ground cumin: Earthy warmth that pairs beautifully with lamb
• 1 tsp sea salt: Dont be shy with seasoning lamb before it hits the heat
• ½ tsp freshly ground black pepper: Fresh cracked makes all the difference
• 1 ripe avocado: Should yield slightly to pressure but not feel mushy
• 1 cup fresh flat-leaf parsley: The backbone of traditional chimichurri flavor
• ¼ cup fresh cilantro: Adds brightness without overwhelming the herbs
• ¼ cup fresh oregano leaves: Fresh oregano has this peppery kick dried just cannot match
• 2 garlic cloves, minced: Raw garlic in the sauce creates that punchy finish
• 1 small shallot: Milder than onion, it blends right into the creamy texture
• 1 red chili: Leave the seeds in if you want real heat, I usually remove half
• 3 tbsp red wine vinegar: The acid balance is what makes each bite pop
• ½ cup extra-virgin olive oil: Quality matters since this sauce is barely cooked
• Juice of ½ lemon: Brightens everything and keeps the avocado vibrant
• ½ tsp sea salt: Taste as you go, avocados need more salt than you expect
• ¼ tsp freshly ground black pepper: Just enough to tickle the back of your throat

Instructions

Get your grill going:

Fire it up to medium-high, you want it hot enough to sear immediately but not incinerate the outside before the inside cooks

Season the lamb:

Mix the oil, garlic, smoked paprika, cumin, salt and pepper in a small bowl, then rub it all over the chops like you are giving them a massage

Let them rest:

Fifteen minutes at room temperature helps the seasoning penetrate and takes the chill off for more even cooking

Make the sauce magic:

Toss everything for the chimichurri into your food processor and pulse until it is combined but still has some texture, you want it creamy, not completely smooth

Grill to perfection:

Three to four minutes per side gives you that gorgeous medium-rare, but trust your instincts more than a timer

Let them breathe:

Five minutes of resting time lets the juices redistribute so your first bite is not dry

Sauce it up:

Spoon that avocado chimichurri over the chops generously while they are still warm from the grill

Save

My usually picky daughter asked for thirds, and that is when I knew this recipe was staying in our regular rotation forever.

Perfect Pairings

Grilled zucchini and bell peppers work beautifully here, the charred vegetables complement the chimichurri flavors. A crisp green salad with citrus vinaigrette cuts through the richness and lightens the whole plate.

Make It Your Own

Sometimes I swap cilantro for mint when I want something fresh and different, especially on really hot days. The recipe works just as well with lamb cutlets if you cannot find chops, adjust cooking time slightly.

Serving Success

Presentation matters so much with this dish, the bright green sauce against the seared lamb looks restaurant worthy. I like to serve extra chimichurri on the side in a small bowl.

• Warm your plates briefly in the oven before serving
• Squeeze fresh lime over the whole dish right before eating
• Let guests add their own sauce, some love it heavy handed

Save

There is something about watching people take that first bite, eyes closing, the silence around the table, that reminds me why I bother cooking at all.

Recipe FAQ

→ What cut of lamb works best?

Lamb chops are ideal for quick grilling. You can also use rack of lamb or lamb loin chops for similar results.

→ Can I make the chimichurri ahead?

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

→ How do I know when lamb is done?

Use a meat thermometer: medium-rare reaches 130-135°F internally. For medium, aim for 140-145°F. Let the meat rest for 5 minutes after grilling.

→ What can I substitute for the herbs?

If oregano isn't available, use more parsley and cilantro. Fresh basil or mint can add interesting variations to the chimichurri profile.

→ Is this suitable for meal prep?

Grilled lamb stores well for 2-3 days. Keep the chimichurri separate and add just before serving to maintain freshness and texture.

→ What sides pair well?

Grilled vegetables, roasted potatoes, or a crisp green salad complement the rich flavors. Mexican street corn or warm tortillas also work beautifully.