Recipe Grilled Lamb Chops With Sweet Peppers And Cherry Tomato

Lamb not only has a succulent flavor, but also, on average, has only 175 calories per 3-ounce serving, making it a lean protein. It’s also high in numerous B-vitamins, zinc, and selenium, and a good source of iron and riboflavin. For best results, cook lamb on high heat for a short amount of time by grilling, roasting, braising, simmering, braising, and stewing. Nutrition Information (per serving): Calories: 320; Protein: 18 grams; Fat: 25 grams; Carbs: 7 grams; Sugars: 2 grams Recipe and photo by Tri-Lamb Group  

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Makes 8 servings

Prep time 20 min.

Cook time 15 min.

Ingredients

For the Cilantro Parsley Chimichurri Sauce: ¼ cup olive oil 4 garlic cloves, minced 1 tsp kosher salt 1 small jalapeno, seeds removed, finely chopped ¼ cup fresh lime juice 1 cup fresh cilantro, chopped 1 cup fresh Italian parsley, chopped For the Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley: 1 lb bag tri-colored mini sweet peppers, rinsed and dried 12 oz multi-colored cherry tomato medley, rinsed and dried 1 Tbsp olive oil ½ tsp kosher salt ¼ tsp black pepper For the Grilled Lamb Loin Chop: 8 each lamb loin chop (4-5 oz each bone-in) 1 tsp olive oil ½ tsp kosher salt ¼ tsp black pepper

How to make it

For the cilantro parsley chimichurri sauce: Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing it to cool. Stir in the salt and jalapeño. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside. For the roasted tri-colored mini sweet peppers and cherry tomato medley: Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter. For the grilled lamb loin chop: Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved cilantro parsley chimichurri sauce and serve.

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Lamb not only has a succulent flavor, but also, on average, has only 175 calories per 3-ounce serving, making it a lean protein. It’s also high in numerous B-vitamins, zinc, and selenium, and a good source of iron and riboflavin. For best results, cook lamb on high heat for a short amount of time by grilling, roasting, braising, simmering, braising, and stewing.

Nutrition Information (per serving): Calories: 320; Protein: 18 grams; Fat: 25 grams; Carbs: 7 grams; Sugars: 2 grams

Recipe and photo by Tri-Lamb Group

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Makes 8 servings

Prep time 20 min.

Cook time 15 min.

Ingredients

For the Cilantro Parsley Chimichurri Sauce: ¼ cup olive oil 4 garlic cloves, minced 1 tsp kosher salt 1 small jalapeno, seeds removed, finely chopped ¼ cup fresh lime juice 1 cup fresh cilantro, chopped 1 cup fresh Italian parsley, chopped For the Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley: 1 lb bag tri-colored mini sweet peppers, rinsed and dried 12 oz multi-colored cherry tomato medley, rinsed and dried 1 Tbsp olive oil ½ tsp kosher salt ¼ tsp black pepper For the Grilled Lamb Loin Chop: 8 each lamb loin chop (4-5 oz each bone-in) 1 tsp olive oil ½ tsp kosher salt ¼ tsp black pepper

How to make it

For the cilantro parsley chimichurri sauce: Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing it to cool. Stir in the salt and jalapeño. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside. For the roasted tri-colored mini sweet peppers and cherry tomato medley: Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter. For the grilled lamb loin chop: Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved cilantro parsley chimichurri sauce and serve.

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Makes 8 servings

Prep time 20 min.

Cook time 15 min.

Ingredients

For the Cilantro Parsley Chimichurri Sauce: ¼ cup olive oil 4 garlic cloves, minced 1 tsp kosher salt 1 small jalapeno, seeds removed, finely chopped ¼ cup fresh lime juice 1 cup fresh cilantro, chopped 1 cup fresh Italian parsley, chopped For the Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley: 1 lb bag tri-colored mini sweet peppers, rinsed and dried 12 oz multi-colored cherry tomato medley, rinsed and dried 1 Tbsp olive oil ½ tsp kosher salt ¼ tsp black pepper For the Grilled Lamb Loin Chop: 8 each lamb loin chop (4-5 oz each bone-in) 1 tsp olive oil ½ tsp kosher salt ¼ tsp black pepper

How to make it

For the cilantro parsley chimichurri sauce: Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing it to cool. Stir in the salt and jalapeño. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside. For the roasted tri-colored mini sweet peppers and cherry tomato medley: Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter. For the grilled lamb loin chop: Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved cilantro parsley chimichurri sauce and serve.

Makes 8 servings

Prep time 20 min.

Cook time 15 min.

Prep time 20 min.

Cook time 15 min.

Prep time

20 min.

Cook time

15 min.

Ingredients

• For the Cilantro Parsley Chimichurri Sauce:
• ¼ cup olive oil
• 4 garlic cloves, minced
• 1 tsp kosher salt
• 1 small jalapeno, seeds removed, finely chopped
• ¼ cup fresh lime juice
• 1 cup fresh cilantro, chopped
• 1 cup fresh Italian parsley, chopped
• For the Roasted Tri-colored Mini Sweet Peppers and Cherry Tomato Medley:
• 1 lb bag tri-colored mini sweet peppers, rinsed and dried
• 12 oz multi-colored cherry tomato medley, rinsed and dried
• 1 Tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper
• For the Grilled Lamb Loin Chop:
• 8 each lamb loin chop (4-5 oz each bone-in)
• 1 tsp olive oil
• ½ tsp kosher salt
• ¼ tsp black pepper

How to make it

For the cilantro parsley chimichurri sauce: Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing it to cool. Stir in the salt and jalapeño. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside. For the roasted tri-colored mini sweet peppers and cherry tomato medley: Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter. For the grilled lamb loin chop: Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved cilantro parsley chimichurri sauce and serve.

For the cilantro parsley chimichurri sauce: Heat the olive oil in a small pan over medium heat. Add the minced garlic and remove from heat; let stand for a few minutes, allowing it to cool. Stir in the salt and jalapeño. In a small bowl, combine the cilantro, parsley, lime juice, and garlic oil mixture; set aside.

For the roasted tri-colored mini sweet peppers and cherry tomato medley: Preheat the grill over high heat. In a medium bowl, combine the sweet peppers and cherry tomatoes; toss with the olive oil, salt, and pepper. Cook the vegetables on the grill for about 5-10 minutes, turning the vegetables a few times to prevent burning and allowing to cook on all sides. Remove the vegetables from the grill and place them on a platter.

For the grilled lamb loin chop: Preheat grill over high heat. Lightly brush olive oil on grill grates. Pat lamb dry with paper towels. Rub both sides of chops with salt and pepper. Grill lamb chops about 4-5 minutes per side or until cooked to 145°F for medium rare. Transfer the lamb chops to the serving platter with the grilled vegetables. Top the platter with the reserved cilantro parsley chimichurri sauce and serve.

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