BBQ Lamb with Avocado Chimichurri

The first time I made chimichurri with avocado folded in, my neighbor leaned over the fence and asked what smelled so incredible. The creaminess changes everything about this Argentine classic, making it cling to the lamb in ways the traditional version never could.

Last summer my brother-in-law stood by the grill, beer in hand, watching these chops sizzle. He kept dipping pieces of crusty bread into the extra sauce I'd made, claiming it was just for quality control purposes.

Ingredients

• 8 small lamb chops: Look for chops with a nice fat cap, about 800 g total will feed four people generously
• 2 tbsp olive oil: This helps the spices adhere to the meat and promotes beautiful grill marks
• 2 garlic cloves, minced: Fresh garlic beats pre-minced every single time for the rub
• 1 tsp smoked paprika: The smoke flavor bridges the gap between the lamb and the chimichurri
• 1 tsp ground cumin: Earthy and warm, it pairs beautifully with grilled meats
• 1 tsp sea salt: Lamb needs proper seasoning to really sing
• ½ tsp freshly ground black pepper: Freshly cracked makes a noticeable difference here
• 1 ripe avocado: Should yield slightly to pressure but not feel mushy
• 1 cup fresh flat-leaf parsley: Flat-leaf has better flavor than curly for this sauce
• ¼ cup fresh cilantro: Adds brightness and depth to the herb profile
• ¼ cup fresh oregano leaves: If using dried, reduce to 2 tbsp but fresh is worth seeking out
• 2 garlic cloves, minced: The sauce needs its own garlic punch separate from the rub
• 1 small shallot, finely chopped: Milder than onion, perfect for this delicate sauce
• 1 red chili: Optional but I love the subtle heat it brings to balance the rich avocado
• 3 tbsp red wine vinegar: Provides the acidic backbone that cuts through the fat
• ½ cup extra-virgin olive oil: Use good quality oil here, it really shines in the sauce
• Juice of ½ lemon: Adds brightness and helps keep the avocado vibrant green
• ½ tsp sea salt: Taste and adjust, avocados need enough salt to bring out their flavor
• ¼ tsp freshly ground black pepper: Freshly ground gives the best aromatic punch

Instructions

Get your grill going:

Fire up the barbecue to medium-high heat, letting it preheat properly so the lamb gets those gorgeous sear marks right away.

Season the chops:

Mix the olive oil, garlic, smoked paprika, cumin, salt, and pepper in a small bowl, then rub it all over the lamb chops. Let them sit at room temperature for about 15 minutes while you make the sauce.

Make the avocado chimichurri:

Combine the avocado, parsley, cilantro, oregano, garlic, shallot, chili if using, red wine vinegar, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until combined but still slightly chunky, tasting and adjusting seasoning as needed.

Grill to perfection:

Cook the lamb chops for 3 to 4 minutes per side for medium-rare, or a bit longer if you prefer them more done. Let them rest for 5 minutes before serving so the juices redistribute.

Bring it all together:

Pile the chops onto a platter and spoon that creamy avocado chimichurri generously over the top.

Save

My aunt still talks about the dinner party where I served this, how the conversation kept circling back to that sauce. Something about the combination of smoky lamb and cool, creamy dressing makes people linger around the table longer than usual.

Make-Ahead Magic

You can rub the lamb with the spice mixture up to two hours before cooking, keeping it refrigerated until 15 minutes before grilling. The chimichurri herbs and oil can be prepped hours ahead, but fold in the avocado at the last minute to keep that bright green color.

Perfecting the Sauce

I've learned that over-processing the chimichurri makes it sad and uniform. You want those little flecks of herb and tiny chunks of avocado still visible, proof that something fresh and vibrant just passed through your kitchen.

Serving Suggestions

Grilled zucchini slices or a simple arugula salad with lemon vinaigrette let the lamb shine without competing. A bold malbec or grenache stands up beautifully to the rich, spicy flavors. Keep sides simple and let the chimichurri be the star.

• Make extra sauce, it disappears fast
• Room temperature lamb grills more evenly than cold
• Let the meat rest, no matter how tempting it is to dig in immediately

Save

Some recipes become favorites because they're convenient, but this one earns its place through pure flavor. I hope it finds its way into your summer rotation, too.

Recipe FAQs

→ What cut of lamb works best for grilling?

Lamb chops are ideal for grilling as they cook quickly and stay tender. Look for small, individual chops about 1-inch thick for even cooking and optimal results.

→ Can I make the avocado chimichurri ahead of time?

The chimichurri can be prepared up to 2 hours in advance, but keep in mind the avocado may oxidize slightly. Store in an airtight container with plastic wrap pressed directly onto the surface to minimize browning.

→ How do I know when the lamb is cooked to medium-rare?

Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C). The meat should feel firm but still springy when pressed, with a slightly pink center.

→ What sides complement this dish?

Grilled vegetables such as zucchini, bell peppers, or eggplant work beautifully. A crisp green salad with citrus vinaigrette or roasted potatoes also balances the rich flavors nicely.

→ Can I substitute the fresh herbs?

While fresh herbs provide the best flavor, you can use dried oregano in place of fresh. However, fresh parsley and cilantro are essential for that vibrant taste and texture.

→ Is there a way to make this spicier?

Add the optional red chili to the chimichurri or increase the amount. You could also incorporate a pinch of cayenne pepper into the lamb marinade for extra heat.