Grilled Lamb Chops With Chimichurri

These succulent grilled lamb loin chops are packed with flavor thanks to a Blaxican Fajita seasoning rub. They are basted with a rich Chimichurri compound butter and finished with a bright, fresh Chimichurri sauce. For the best results, dry-brine the lamb chops to reduce any gamey taste and ensure perfect seasoning throughout. And remember—don’t overcook them! Lamb chops are best enjoyed medium-rare (135°F internal temp) for maximum tenderness.  

 Ingredients  

- 8-12 lamb loin chops (about 1–1.5 inches thick)  

- 2 tbsp Blaxican Fajita seasoning (or your preferred fajita seasoning)   

- Chimichurri compound butter (recipe on website)  

- Fresh Chimichurri sauce   

 Instructions  

 1. Dry Brine the Lamb Chops (Recommended for Best Flavor & Texture)  

- Pat the lamb chops dry with paper towels.  

- Lightly coat both sides with Blaxican Fajita seasoning.  

- Place on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour (up to 24 hours for deeper flavor and tenderness).  

 2. Preheat the Grill  

- Heat your grill to medium-high (400-450°F) for direct and indirect cooking.  

- If using charcoal, bank the coals to one side for a two-zone setup. See my book “Wrangling Fire” for more fire management tips. 

 3. Grill the Lamb Chops  

- Lightly brush the chops with olive oil to prevent sticking.(Optional). If your fire is made of just charcoal embers and not roaring flames, you will have enough time for a proper sear, and the meat will not burn or stick to the grates.  

- Sear over direct heat for 2-3 minutes per side to develop a nice crust.  

- Move to indirect heat and continue cooking for 5-7 minutes, basting occasionally with Chimichurri compound butter for extra richness.  

- Target internal temperature: 130-135°F (medium-rare).  

- Remove and let rest for 5 minutes before serving.  

 4. Serve & Garnish  

- Top each chop with a generous spoonful of fresh Chimichurri sauce.  

- Serve with grilled vegetables, roasted potatoes, or a crisp salad.  

 Pro Tips  

✔ Dry brining enhances flavor and reduces gaminess by allowing the salt to penetrate the meat.  

✔ Avoid overcooking! Lamb chops are best at medium-rare (135°F)—any longer and they can become tough.  

✔ Basting with Chimichurri butter adds an extra layer of herbaceous, garlicky richness.  

🔥 Fire it up and enjoy these juicy, flavor-packed lamb chops with a bold Blaxican twist!  

Get the Chimichurri compound butter and fresh Chimichurri sauce recipes on my website. Don’t forget to subscribe to my newsletter for weekly emails.