Add a little decadence to your table with this recipe for grilled lamb chops & the most amazing anchovy-walnut chimichurri sauce.  It’s delightfully good and the sauce is addicting!  Serve the chops over some couscous and pair with your favorite wine for the perfect Sunday supper.  This recipe doesn’t take long start to finish so you could also consider trying this for a killer weeknight meal and make it even quicker if you prep the sauce the night before or morning of. 

[ingredients title=”What you’ll need”]

For the Lamb Chops:

  • 2 racks of lamb (about 1¼ pounds each), frenched
  • ¾ teaspoon sea salt
  • ¾ teaspoon ground pepper
  • 2 teaspoons lemon zest
  • ¼ cup extra-virgin olive oil

For the Chimichurri:

  • ¼ cup fresh mint
  • ¼ cup fresh parsley
  • 2 teaspoons lemon zest
  • ¼ cup lemon juice
  • 4 oil-packed white anchovy fillets
  • 1 small clove garlic
  • ¼ cup Castelvetrano olives, pitted and coarsely chopped
  • ¼ cup coarsely chopped walnuts
  • ½ teaspoon crushed red pepper


[directions title=”Prep + Cook”]

  1. Preheat grill to high.
  2. To marinate the lamb: cut lamb between each bone into individual chops (or ask your butcher to make sure they are cut this way – they will do this for you). Place on a rimmed baking sheet and season both sides with salt, pepper and lemon zest. Drizzle with ¼ cup oil. Let stand while you make the chimichurri.
  3. To prepare chimichurri: Pulse oil, mint, parsley, lemon zest, lemon juice, anchovies and garlic in a food processor (or chop finely) until it has a coarse, rustic texture. Transfer to a bowl. Stir in olives, walnuts and crushed red pepper.
  4. To grill lamb: Grill the lamb chops 2 to 3 minutes per side for medium rare. Serve immediately with the chimichurri & ENJOY!


*Tip~ If you cannot find white anchovies, you can certainly use regular anchovies; however, white anchovies add a very night light & mild flavor to the chimichurri sauce.  And if you are looking to pair a wine with this dish, we love Orin Swift’s Machete.  It is a Petite Sirah, Syrah & Grenache blend with aromas of ripe blueberries and candied plum mingled with toasted oak and charred vanilla.  They complement the flavors of both the lamb and the Chimichurri incredibly well!


Serves 4

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Author:  Jennifer Kuhar