Grilled Lamb Chops with Mint Chimichurri and Roasted Root Vegetables

Name: Grilled Lamb Chops with Mint Chimichurri and Roasted Root Vegetables
Prep time: 25 min
Cook time: 40 min
Total time: 50 min
Yield: 4 people
Cuisine: Mediterranean
Ingredients: 8 (about 2 lb total) lamb chops, rib or loin chops, about 1 inch thick; 6 tbsp olive oil, divided; 2 tsp kosher salt, divided; 1 tsp black pepper, freshly ground, divided; 3 large carrots, peeled and cut into 1-inch chunks; 3 medium parsnips, peeled and cut into 1-inch chunks; 2 medium beets, peeled and cut into 1-inch chunks; 1 cup packed fresh mint, leaves only; 1 cup packed fresh parsley, leaves and tender stems; 3 cloves garlic; 3 tbsp red wine vinegar; ½ tsp dried oregano; ¼ tsp red pepper flakes

Juicy lamb chops seared over high heat until the edges char and crisp, paired with a bright chimichurri loaded with mint and parsley. Carrots, parsnips, and beets roast until their natural sugars caramelize, bringing sweetness and color to the plate. This is a vibrant, satisfying meal that celebrates simple ingredients and bold flavor, with every component completely free from the top nine allergens.

By TasteBuds

Published and updated September 19, 2026

Recipe details

Yield: 4 people
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 50 minutes

Ingredients

8 (about 2 lb total) lamb chops, rib or loin chops, about 1 inch thick
6 tbsp olive oil, divided
2 tsp kosher salt, divided
1 tsp black pepper, freshly ground, divided
3 large carrots, peeled and cut into 1-inch chunks
3 medium parsnips, peeled and cut into 1-inch chunks
2 medium beets, peeled and cut into 1-inch chunks
1 cup packed fresh mint, leaves only
1 cup packed fresh parsley, leaves and tender stems
3 cloves garlic
3 tbsp red wine vinegar
½ tsp dried oregano
¼ tsp red pepper flakes (optional, for a little heat)

Instructions

Preheat your oven to 425°F (220°C).
Peel and cut 3 large carrots into 1-inch chunks.
Peel and cut 3 medium parsnips into 1-inch chunks.
Peel and cut 2 medium beets into 1-inch chunks.
Spread the chopped vegetables on a large rimmed baking sheet lined with parchment. Drizzle with 2 tbsp olive oil, sprinkle with ½ tsp kosher salt and ¼ tsp black pepper, and toss to coat evenly.
Roast the vegetables for 35 minutes, stirring halfway through, until they're tender and caramelized at the edges.
While the vegetables roast, pick the leaves from 1 cup packed fresh mint and 1 cup packed fresh parsley (you can leave tender parsley stems on).
Peel 3 cloves garlic.
In a food processor or blender, combine the 1 cup mint leaves, 1 cup parsley leaves and stems, 3 cloves garlic, 3 tbsp red wine vinegar, 4 tbsp olive oil, ½ tsp kosher salt, ¼ tsp black pepper, ½ tsp dried oregano, and ¼ tsp red pepper flakes (if using). Pulse until you have a chunky, vibrant green sauce. Taste and adjust salt or vinegar if needed. Set the chimichurri aside.
Pat 8 lamb chops (about 2 lb total) dry with paper towels. This helps them sear properly.
Rub the lamb chops all over with 2 tbsp olive oil, then season both sides generously with 1 tsp kosher salt and ½ tsp black pepper.
Heat your grill or grill pan over high heat until it's smoking hot. You want a serious char on these chops.
Place the lamb chops on the grill and cook for 3 minutes without moving them. You should see a dark crust forming.
Flip the chops and cook for another 3 minutes for medium-rare (internal temp around 130°F or 55°C), or 4 minutes for medium. The edges should be charred and crispy.
Transfer the lamb chops to a plate and let them rest for 5 minutes. This keeps them juicy.
Arrange the roasted vegetables on a serving platter or individual plates. Place the lamb chops on top or alongside, then drizzle generously with the mint chimichurri. Serve any extra chimichurri on the side.