BBQ Lamb with Avocado Chimichurri Dressing

The smell of lamb hitting a hot grill still takes me back to my first apartment with that tiny balcony and an even smaller grill pan. I'd invite friends over despite the cramped space because nothing brings people together quite like meat sizzling over open flame. This recipe came from one of those nights when I wanted to dress up simple lamb chops with something fresh and unexpected.

I first made this for a summer potluck when someone else was bringing burgers. Everyone gathered around the grill, drinks in hand, while the lamb developed that gorgeous crust. The chimichurri was a last-minute experiment using an avocado that needed using up and now I can't imagine serving lamb any other way.

Ingredients

• 8 small lamb chops: The small ones cook faster and develop better flavor from the marinade
• 2 tbsp olive oil: This forms the base of your rub and helps the spices adhere to the meat
• 2 garlic cloves, minced: Fresh garlic is essential here, nothing powdery or bottled
• 1 tsp smoked paprika: This adds that beautiful depth and hint of campfire flavor
• 1 tsp ground cumin: Earthy and warm, it bridges the gap between lamb and the fresh chimichurri
• 1 tsp sea salt: Don't skimp on salt, it's what draws out the lamb's natural sweetness
• ½ tsp freshly ground black pepper: Grind it right before you use it for the best punch
• 1 ripe avocado: Look for one that yields slightly to pressure but isn't mushy
• 1 cup fresh flat-leaf parsley: Flat-leaf has better flavor than curly and blends more smoothly
• ¼ cup fresh cilantro: Bright and citrusy, it cuts through the rich lamb perfectly
• ¼ cup fresh oregano leaves: Fresh oregano is milder than dried, letting the herbs shine
• 2 garlic cloves, minced: Yes, more garlic because you can never really have enough
• 1 small shallot: Milder than onion and adds a subtle sweetness
• 1 red chili: Leave this out if you're sensitive to heat, but it adds a nice kick
• 3 tbsp red wine vinegar: This sharpness balances the creamy avocado perfectly
• ½ cup extra-virgin olive oil: Use the good stuff here since it's a major flavor player
• Juice of ½ lemon: Fresh acid keeps the chimichurri bright and prevents the avocado from browning

Instructions

Get your grill ready:

Fire it up to medium-high and let it get nice and hot while you prep everything else

Make the lamb rub:

Mix the olive oil, garlic, smoked paprika, cumin, salt, and pepper in a small bowl until it forms a paste

Season the chops:

Rub that spice mixture all over the lamb chops and let them sit at room temperature for about 15 minutes

Blend the chimichurri:

Combine the avocado, parsley, cilantro, oregano, garlic, shallot, chili, vinegar, olive oil, lemon juice, salt, and pepper in a food processor

Pulse carefully:

Pulse until combined but still slightly chunky, not completely smooth, you want some texture

Grill the lamb:

Cook the chops for 3 to 4 minutes per side for medium-rare, or longer if you prefer them more done

Let it rest:

Set the lamb aside for 5 minutes before serving, this keeps all the juices inside

Bring it together:

Spoon that avocado chimichurri generously over the rested lamb chops

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My sister-in-law still talks about the first time she tried this, expecting heavy chimichurri and getting something creamy and bright instead. She's since requested it for every summer birthday, and I'm happy to oblige because it never fails to make people happy.

Make It Your Own

Sometimes I swap lamb for flank steak when I'm feeding a crowd and want something that slices beautifully for platters. The cooking time changes slightly but that chimichurri works its magic on anything grilled.

Perfect Pairings

A crisp green salad with a citrus vinaigrette cuts through the richness. Grilled zucchini or asparagus also works beautifully and uses up that grill space while the lamb rests.

Make-Ahead Magic

The chimichurri actually gets better after a day in the fridge, giving the flavors time to meld together. You can prep the lamb rub in advance too, keeping the spices and oil mixed in a small jar until you're ready to cook.

• Press plastic wrap directly onto the surface of leftover chimichurri to prevent browning
• Bring the chimichurri to room temperature before serving for the best texture
• Extra lamb makes incredible tacos the next day with any leftover sauce

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There's something deeply satisfying about how the cool creamy sauce meets the hot charred meat. Summer evenings were made for food like this.

Recipe Q&A

→ What cut of lamb works best for grilling?

Lamb chops are ideal for grilling as they cook quickly and develop a beautiful char. You can also use rack of lamb or leg steaks. Choose cuts with good marbling for maximum tenderness and flavor.

→ Can I make the avocado chimichurri ahead of time?

Yes, prepare the chimichurri up to 4 hours in advance. Store it in an airtight container in the refrigerator with a piece of plastic wrap pressed directly onto the surface to prevent browning. Bring to room temperature before serving.

→ How do I know when lamb is cooked to medium-rare?

Use a meat thermometer - medium-rare reaches 130-135°F (54-57°C) internally. Alternatively, press the meat with your finger; medium-rare feels slightly springy but still soft. Let the lamb rest for 5 minutes after grilling to allow juices to redistribute.

→ What can I serve alongside this lamb dish?

Grilled vegetables like zucchini, bell peppers, or eggplant complement the smoky flavors. A crisp green salad with citrus dressing provides freshness. Roasted potatoes, grilled corn, or crusty bread also work well to soak up the chimichurri.

→ Is traditional chimichurri different from this avocado version?

Traditional chimichurri is an oil-based herb sauce from Argentina without avocado. Adding avocado creates a creamier texture and mellows the acidity. Both versions contain parsley, garlic, vinegar, and oil, but the avocado variation offers richer body and additional nutrients.

→ Can I cook the lamb indoors if I don't have a grill?

Absolutely. Use a grill pan on the stovetop or cast-iron skillet to achieve similar char marks. You can also broil the chops in your oven on high heat, turning once halfway through cooking. The seasoning and chimichurri remain just as delicious.