BBQ Lamb with Avocado Chimichurri Dressing (Print)
Tender grilled lamb with vibrant avocado chimichurri dressing, ready in 35 minutes.
# What You’ll Need:
→ 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
# How To Make:
01 - Preheat your grill or barbecue to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, ground cumin, sea salt, and black pepper until well combined.
03 - Rub the marinade evenly over all lamb chops. Allow to rest at room temperature for 15 minutes to absorb flavors.
04 - Combine 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. Pulse until well combined but still slightly chunky. Adjust seasoning to taste.
05 - Place lamb chops on the preheated grill. Cook for 3 to 4 minutes per side for medium-rare, or until internal temperature reaches 130°F for medium-rare, 140°F for medium.
06 - Transfer grilled lamb to a cutting board and let rest for 5 minutes to allow juices to redistribute. Serve topped generously with avocado chimichurri dressing.
# Expert Tips:
01 -
- The creamy avocado chimichurri transforms the rich lamb into something surprisingly light and vibrant
- It comes together in under 40 minutes but tastes like you spent all day planning it
02 -
- Letting lamb rest after grilling is non-negotiable or all those juices end up on your cutting board instead of in the meat
- The chimichurri will thicken in the fridge, so stir in a splash of water or more olive oil before serving leftovers
03 -
- Don't overcrowd the grill or the lamb will steam instead of developing that beautiful crust
- Room temperature meat cooks more evenly, so take the lamb out of the fridge about 30 minutes before grilling