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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Greek
- 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
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
Keyword BBQ, cooking, foodie, greece, recipe