Cumin rubbed grilled lamb chops with mint chimichurri sauce is a delicious, nourishing meal to change up your grilling routine this summer! (gluten-free, nut-free, dairy-free)

This post is sponsored by the Tri-Lamb Group. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!

Memorial Day is upon us, which marks the beginning of my favorite season - summer, and more specifically, grilling season! There’s nothing better than the easy, breezy feeling of enjoying a meal cooked outdoors with fresh ingredients, and the easy cleanup that comes along with it.

This summer, instead of sticking to the same old worn-out grilling recipes, why not switch it up by adding some lamb to the mix? Lamb is packed with nutrients, including protein, healthy unsaturated fats, vitamin B12, niacin, zinc, selenium, iron, and riboflavin. It’s a tasty source of nourishment that is also flavorful and versatile.

I will be the first to admit that I’ve been intimidated by cooking with lamb, but after getting out there and doing it, cooking with lamb is just as easy as cooking with any other meat. And with some cuts, like these cute little loin chops, it’s even faster and easier!

Lamb loin chops are just like tiny T-bone steaks that are absolutely perfect for grilling! You want to aim for a final temperature of 145°F-160°F for medium-rare to medium. This is achieved quickly with lamb chops - all it takes is about 3-5 minutes per side on a hot grill.

The delicious flavor of lamb can stand on its own with just a bit of salt and pepper, but it’s also adaptable to so many different cultural flavors. This recipe for cumin rubbed grilled lamb chops is a super simple way to dip your feet into cooking with lamb. It’s very straight-forward. Just rub the lamb chops with a simple spice rub, grill on high heat for a few minutes per side, and serve with a bright and flavorful mint chimichurri sauce. Mint is a classic pairing with lamb, but instead of a sugary mint jelly or sauce, I decided to go with a more savory, fresh chimichurri type sauce. It was a very good call. You might want to double it, just sayin’.

To make this meal even easier, I like to grill the sides, too. I just coated some asparagus and baby golden potatoes with a little olive oil, salt, and pepper, and threw them right on the grill with the lamb chops. Everything cooks together, cleanup is minimal, and you have a tasty, balanced meal in no time. You can switch up the veggies to suit your taste and what you have on hand.

This summer when you’re looking for something different to grill, think lamb and make these delicious, nutritious cumin rubbed grilled lamb chops with mint chimichurri sauce. It’s a delicious meal to serve for Memorial Day instead of the same old burgers and hot dogs, or a great weeknight dinner because it’s so quick and easy to prepare. I think you’ll be pleasantly surprised!

If you make this recipe, be sure to leave a star rating in the comments!

Cumin Rubbed Grilled Lamb Chops with Mint Chimichurri

Print Recipe

Cumin rubbed grilled lamb chops with mint chimichurri sauce is a delicious, nourishing meal to change up your grilling routine this summer! (gluten-free, nut-free, dairy-free)

Author: Kaleigh
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: 4-6 servings 1x
Category: main dish
Method: grilled
Cuisine: mediterranean

Ingredients

Scale

Lamb Chops:

2 tsp ground cumin
1 ½ tsp ground coriander
½ tsp ground allspice
½ tsp kosher salt
½ tsp freshly cracked black pepper
Juice from ½ lemon
1 tbsp olive oil
8-12 fresh lamb loin chops:

Mint Chimichurri Sauce:

1 small shallot, minced (about 2 tbsp)
½ c loosely packed fresh mint
½ c loosely packed fresh parsley
Juice from 1 lemon
2 tbsp olive oil
2 tsp white balsamic vinegar
⅛ tsp kosher salt
⅛ tsp freshly cracked black pepper

Instructions

In a small bowl, combine cumin, coriander, allspice, salt, pepper, lemon juice and olive oil. Rub mixture onto both sides of each lamb chop. Let rest while you prepare the mint chimichurri.
To make chimichurri, place minced shallot in a bowl. Finely chop mint and parsley. Add to the bowl along with remaining ingredients. Stir to combine. Set aside.
Heat grill to medium-high heat. Grill lamb chops 3-5 minutes per side, or until a thermometer inserted into the center reads 145°F. Remove from grill.
Serve lamb chops with mint chimichurri sauce.

Keywords: grilled lamb, cumin lamb chop