Grilled Lamb Chops with Avocado Chimichurri & Roasted Tomatoes
Grilled Lamb Chops with Avocado Chimichurri and Roasted Tomatoes. Herby, grilled lamb chops topped with a spicy, avocado chimichurri sauce and paired with bursting cherry tomatoes and fresh basil leaves. Marinated in white wine and thyme and served alongside roasted tomatoes with a spicy, avocado chimichurri sauce. The perfect summer weekend dish to pair with a cocktail…because after all it is Friday !!
So Friday’s at the beach are all about grilling. Especially when the weather is beautiful. Honestly, today is not the greatest weather, but we are making the best of it. And to do that we need to make a little fun and a little fancy. The fun is the cocktails and grilling, the fancy is these summery lamb chops.
Lamb chops are always a treat. They’re so delicious when they are perfectly grilled and serve alongside the right sauce. Our favorite is chimchurri. It is the perfect spicy, creamy, herby blend to pair with any red meat, but we especially love it with the lamb chops. Then roast up some cherry tomatoes for color and a little extra flavor. This combo is like melt in your mouth good you guys.
Friday is calling for some margs, so I am going to get back to the cocktails and convos, but cheers to the weekend. We hope everyone has an amazing one. After all, it’s summer so enjoy !!
Ingredients
8 - 12 rib lamb chops
1/3 cup + 2 tablespoons olive oil
1/3 cup white wine
1/4 cup fresh rosemary or thyme
10 ounces cherry tomatoes
salt and pepper
2 tablespoons fresh basil leaves
For the Avocado Chimichurri
1/3 cup olive oil
1 cup fresh parsley
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado; diced
Directions
In a large baking dish mix 1/3 cup of olive oil, white wine, and rosemary or thyme. Season the lamb ribs with salt and pepper. Add the lamb to the baking dish and marinate for 1 hour, turning frequently.
Heat the grill to medium-high heat. Cook the lamb ribs for 4 - 5 minutes per side for medium rare.
Make the roasted tomatoes. On a baking sheet, toss the tomatoes with 2 tablespoons of olive oil, basil leaves, salt, and pepper. Transfer to a 425 degree oven and cook until the tomatoes start to burst.
Make the Avocado Chimichurri. Add all ingredients to the bowl of a food processor and pulse until coarsely chopped. Taste and adjust seasonings. Set aside.
Serve the lamb alongside Chimichurri and roasted tomatoes.
