BBQ Lamb Chops with Fresh Mint Chimichurri | Perfect Summer Grilling
A delicious grilling adventure as we prepare tender and flavorful Greek lamb chops, cooked to perfection over oak charcoal in our Kamado Joe Kettle Joe. These small, juicy lamb chops are infused with the rich, smoky aroma of oak, creating an irresistible taste that’s sure to impress.
Ingredients
- 1 kg of lamp chops
- olive oil
- a good pinch of salt and black pepper
Chimichurri
- 1 bunch cilantro
- 20 leaves mint chopped
- 2 sweet Florina peppers
- 2 cloves garlic minced
- 2 tbsp red wine vinegar
- 1 lime juice
- olive oil
- 4 potatoes
Instructions
- place the lamp chops in a tray
- drizzle them with a bit of olive oil
- give them a good pinch of salt and black pepper
- flip them around and make sure they get covered on all sides
- foil these and put them in the fridge
- remove the stems from the cilantro and chop it finely, then place it in a bowl
- add the chopped mint
- remove the seeds from the Florina peppers and chop them
- add 2 cloves of minced garlic
- add 2 tbsp of red wine vinegar
- add some lime juice
- add olive oil
- place it in the fridge for 30 to 45 minutes
- cut and deep fry the potatoes
- place the lamp chops in the Kettle Joe which is blazing hot, close it up and let them grill
- flip them over
- ready to serve