BBQ Lamb with Avocado Chimichurri (Printable version)
Tender lamb chops with vibrant, creamy avocado chimichurri dressing
# List of ingredients:
→ For the Lamb
01 - 8 small lamb chops (approximately 1.75 pounds 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 your grill or barbecue to medium-high heat, approximately 400°F.
02 - In a small bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, sea salt, and black pepper. Mix thoroughly to create a uniform paste.
03 - Rub the marinade evenly over all surfaces of the lamb chops. Allow the meat to rest at room temperature for 15 minutes to absorb flavors.
04 - While the lamb marinates, place the 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.
05 - Pulse the ingredients until well combined but still slightly chunky. Taste and adjust seasoning as needed. Transfer to a serving bowl.
06 - Place the marinated lamb chops on the preheated grill. Cook for 3 to 4 minutes per side for medium-rare doneness, or adjust timing to reach preferred internal temperature.
07 - Remove the lamb from the grill and let rest for 5 minutes to allow juices to redistribute. Serve the chops topped generously with the avocado chimichurri dressing.
# Expert Advice:
01 -
- The creamy avocado cuts through the richness of lamb like nothing else I have found
- You can prep everything ahead and just grill when guests arrive
02 -
- The chimichurri can turn brown if made too far ahead, add the avocado right before serving for the prettiest presentation
- Lamb keeps cooking after it leaves the grill, pull it off a touch before you think it is done
03 -
- Pat the lamb completely dry before applying the marinade or it will not develop that gorgeous crust
- Room temperature ingredients for the sauce emulsify better than cold ones