• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Zimmy's Nook
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • About Us
  • Services
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • About Us
    • Services
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Lamb

    Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies

    Published: Mar 19, 2021 · Modified: Aug 17, 2021 by Zimmy · This post may contain affiliate links · Leave a Comment

    A top down image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

    Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies.

    This meal is perfect for outdoor get-togethers. All the prep is done ahead of time, so you are not hidden away in the kitchen. Then you spend 15 minutes at the grill while still interacting with your guests.

    Start with cooking the onions for the rice, then after you add the other vegetables, throw on the lamb. While the lamb rests, finish up the rice and enjoy!

    Ingredients
    • 12-16 lamb chops (from the rack) frenched and trimmed of all but thin layer of fat
    • 1 ¼-1 ½ cups Chimichurri (recipe here) – divided
    • Flavoured rice (recipe here)
    • 2 lemons cut into halves
    • Maldon salt (or kosher salt)
    • Chopped cilantro or parsley for garnish
    Preparation

    Place chops in a resealable bag and pour about half of the chimichurri into the bag. Squeeze out the air and seal the bag then massage & move the chops until evenly coated. Place in the fridge for at least 2 hours, but ideally overnight. 

    Reserve the other half of chimichurri in a well sealed jar to served with finished meal.

    Remove the lamb from the fridge 20 minutes prior to cooking.

    Preheat your grill on high heat for direct heat grilling.

    With the grill lid open, sear the chops on both sides, about a total of 3 ½ to 4 ½ minutes for medium-rare. Transfer to a platter, tent with foil and let rest for 3 or 4 minutes. 

    Place the lemons, cut side down, on the grill for about 1 minute, turn 90°, and grill for about a minute more. Remove lemons to platter with lamb.

    Place the grilled chimichurri lamb chops on the rice and garnish with chopped cilantro (or parsley) and pomegranate arils. Serve with grilled lemon halves, Maldon salt and reserved chimichurri.

    Note: the sear zone on my grill gets extremely hot, so after preheating the grates, I turn this grill down to medium. Most grills I would leave on high. The goal is to get some nice crispy charred bits on the lamb, so some of the chops may get removed at 3 ½ minutes, while others get left for 4 ½ minutes.

    An open grill with lamp chops, lemons and vegetable being cooked.

    Chimichurri

    Ingredients
    • 1 jalapeño, finely chopped (seeds optional)
    • 1 shallot, finely chopped
    • 3 garlic cloves, minced
    • ½ cup red wine vinegar
    • 1 tsp kosher salt
    • ½ cup finely chopped cilantro
    • ¼ cup finely chopped flat-leaf parsley
    • ¾ cup extra-virgin olive oil
    Preparation

    Combine jalapeño, shallot, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
    Then stir in cilantro, parsley, and olive oil.


    Griddled (Spanish’ish) Rice and Veggies

    Ingredients
    • 2 cups (Spanish’ish) Rice, precooked and cooled in the fridge for at least 1 hour (Either packaged Spanish flavoured rice, or recipe here)
    • 2 tablespoons olive oil
    • 1 medium size red onion, diced
    • 1 red bell pepper, diced
    • 1 orange (or yellow) bell pepper, diced
    • 1 jalapeño, thinly sliced
    • ½ medium size cauliflower, cut into small florets
    • 1 bunch of broccolini (or ½ a broccoli), cut into small florets
    • 2 tablespoons butter
    • Salt & pepper
    Preparation

    Preheat the griddle over medium heat. Add the olive oil, turn the heat down to low, add the onions, season with a sprinkle of salt and cook slowly for 4-5 minutes, stirring occasionally. Raise the heat to medium-high, add the rest of the vegetables, season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until vegetables are beginning to warm through. Increase heat to high, add in the butter, and stir until melted. Immediately add the rice and stir until combined. Cook for 4-5 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up a little on the bottom. Once rice is heated through, pile on platter and serve).

    Note: Use cold rice. Make it the night before or after cooking up a fresh batch of rice, spread it out on a baking sheet or another large flat pan, then pop it in the fridge for at least 1 hour.


    Flavourful (Spanish’ish) Rice

    This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!

    Ingredients
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon butter
    • 2 cups white rice
    • 2 teaspoons Spanish paprika
    • ½ teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • ½ teaspoon granulated garlic
    • ½ teaspoon granulated onion
    • 2 cups chicken broth – no salt or reduced sodium (see Note below)
    • 2 cups tomato passata (see Note below)
    Preparation

    In a medium saucepan set over medium heat, melt together olive oil and butter.

    Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted. Add the spices and stir to coat rice.

    Stir in chicken broth and tomato passata. Increase heat to high and bring to a boil, stirring occasionally (scrape the bottom to ensure rice is not sticking). Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for time indicated on your specific rice (10-20 minutes) If rice is not quite tender or liquid is not absorbed after suggested cooking time, replace lid, and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes.

    Fluff rice with a fork and serve.

    Note: The amounts of liquid and the cooking time for this recipe should be considered guidelines. Follow the directions on your bag of rice to determine how much liquid to a use (per 1 cup of rice) and how long to cook when you make your Flavoured Rice.

    The combined total of broth & passata should equal the amount indicated on the package.)

    A close up image of a round platter of grilled lamb lollipops served over mixed vegetable rice and pomegranate arils.

    Hope you enjoy my Grilled Chimichurri Lamb Chops with Griddled (Spanish’ish) Rice & Veggies recipe! We would love to hear from you, please leave us your feedback in the comment box below.

    Have a delicious day! James (aka Zimmy) & Elaine


    This meal was grilled on my Hestan Outdoor 36″ Grill on Tower Cart in Pacific Fog.

    Proud Hestan Ambassador. Opinions in this post are my own.

    More Lamb

    • Roasted Crown Rack of Lamb with Mint Salsa Verde
      Roasted Crown Rack of Lamb
    • A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.
      Roasted Leg of Lamb with Lemon Vinaigrette
    • A platter of lamb chops with a green sauce and charred lemons and onions.
      Charred Green Onion-Jalapeno-Lemon Lamb Chops
    • Slow Roasted Leg of Lamb

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Join our mailing list

    Zimmy's Nook bio

    Hi, I’m James (aka Zimmy), a home chef who loves to grill year-round. In partnership with my wife Elaine, we work with and passionately promote the stories of local farmers, food producers/purveyors, as well as the products of companies who share our passion for quality, innovation and design.

    More about me →

    Easter Recipes

    • A bagel bake skillet bake with a piece removed and on a plate.
      Everything Bagel Bake
    • Deviled Eggs with Shrimp
    • A medium rare Roasted Leg of Lamb with Lemon Vinaigrette half sliced on a platter with a knife.
      Roasted Leg of Lamb with Lemon Vinaigrette
    • An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
      Individual Ground Beef Wellingtons

    Follow us

    • instagram
    • pinterest
    • tiktok
    • twitter
    • youtube
    • facebook

    Shop Hestan Culinary

    Hestan Roaster - Pork Roast
    Hestan Culinary Roaster. Available in two sizes: 14.5” and 16.5”. Manufactured with tri-ply clad construction and an aluminum core for optimal heat conduction. Engineered to be warp-resistant, oven and broiler safe to 600ºF. Roasters include a durable rust-resistant and slip-proof rack.

    Shop Ooni

    The Ooni Karu 16 pizza oven preheating on a beautiful day with a festive planter, trees and pond in the background.
    Ooni Karu 16. Cook with wood or charcoal out of the box, or use gas with the Gas Burner for Karu 16 (sold separately)

    Footer

    Privacy Policy

    Footer

    ↑ back to top

    About

    • Privacy Policy

    JOIN OUR MAILING LIST

    Contact

    • Contact
    • Services

    As a Hestan Culinary and Ooni Affiliate I earn from qualifying purchases.

    Copyright © 2023 Zimmy's Nook