Grilled Lamb Chops with Chimichurri and Fresh Mint

What makes mint chimichurri right for lamb?

Classic Argentine chimichurri is parsley, garlic, oregano, vinegar, oil and chili. Adding mint pulls it toward the British habit of serving lamb with mint sauce, but it stays fresh and savory rather than sweet. Each ingredient has a job:

• Flat-leaf parsley is the base and gives the sauce its body.
• Fresh mint adds a cool note that suits lamb's richness. Use about half as much as the parsley, or it takes over.
• Red wine vinegar brings acidity to cut through the fat.
• Garlic and shallot give it bite, mellowed by the vinegar as it rests.
• Red pepper flakes and dried oregano add warmth and an earthy note.
• Olive oil carries it all and makes it spoonable.

Make it first, since it needs 20 minutes to settle. Chop by hand if you can. A food processor quickly turns the herbs into a paste, and you want small, distinct flecks suspended in the oil.

Why use a two-zone fire for lamb?

Lamb fat renders and drips as the chops cook, and fat on hot coals means flare-ups. A two-zone fire gives you somewhere to go when that happens. On a charcoal grill, bank the lit coals on one side and leave the other side empty. On a gas grill, run one or two burners on high and leave the rest off.

Sear over the hot side, where the grates should be around 450°F to 500°F. If flames jump up around the chops, slide them to the cool side for 20 or 30 seconds until the fire calms down, then move them back. The fat cap needs its own attention at the end: hold each chop fat edge down on the hot side with tongs for 1 to 2 minutes, until it's crisp and golden instead of rubbery.

Preheat the grill for 10 to 15 minutes, scrub the grates, then wipe them with an oiled paper towel held in tongs. Lamb that sticks tears when you turn it.

Loin, rib or shoulder: which chops grill best?

Two cuts dominate the butcher's case, and both grill well. They differ in look, price and how much meat you get per chop.

Loin chops are meaty and good value, and they're what this recipe is written for. Rib chops, often cut from a rack, are the most tender, and they cook a minute faster per side. Shoulder chops are cheaper and full of flavor but chewier; they're better marinated for a few hours first. Ask for chops of even thickness so they finish together.

How long do lamb chops take to reach 145°F?

For 1 inch loin chops over high heat, grill 3 to 4 minutes on the first side and 3 to 4 minutes on the second. Rib chops need about a minute less per side. Grills vary a lot, so use an instant-read thermometer pushed into the side of the thickest chop.

The USDA safe minimum temperature chart lists 145°F for lamb chops, followed by a rest of at least 3 minutes. At that temperature the center is still rosy pink and juicy. Lamb that goes past 155°F turns gray and firm and tastes stronger, so pull it as soon as it gets there.

Don't flip the chops over and over. Leave them in place until they release easily from the grates, usually right when a good crust has formed. Then turn them once. The chimichurri goes on after the rest, never before grilling, since the herbs would scorch.

Grilling the sides while the lamb rests

The fire is already going, so use it. Zucchini planks, halved peppers and thick slices of red onion take 6 to 8 minutes over the hot side while the chops rest. Brush them with a spoonful of the chimichurri as they come off, and they pick up the same flavors as the lamb.

Warm pita, hummus and a crisp salad from a Mediterranean mezze platter turn the chops into a relaxed summer spread. For a heartier plate, roasted root vegetables soak up any sauce that spills across the plate. Leftover chimichurri keeps in a covered jar in the fridge for up to 3 days, though the mint darkens after the first day. Stir it and bring it to room temperature before serving.