Charcoal-Grilled Mutton Chops with Mint Chimichurri
Thick mutton chops seared over charcoal and finished with a bright mint chimichurri — smoky, juicy and easy to grill.
By Steak House Diaries Kitchen Desk | Published | Updated
About this recipe
Thick mutton chops seared over charcoal and finished with a bright mint chimichurri — smoky, juicy and easy to grill.
It falls under our Mutton & Goat collection and is tagged Mutton Chops, Charcoal, Mint Chimichurri. Read the tips and substitutions below the recipe card before you start, and scan the ingredients first so nothing surprises you mid-cook.
Charcoal-Grilled Mutton Chops with Mint Chimichurri
https://www.steakhousediaries.com/recipes/charcoal-grilled-mutton-chops-with-mint-chimichurri
- Prep
- 20 min
- Cook
- 10 min
- Total
- 33 min
- Servings
- Serves 4
- Difficulty
- Medium
Ingredients
Mutton Chops
- 8 mutton chops, about 2.5 cm thick
- 1 tbsp olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
Mint Chimichurri
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley
- 1 small garlic clove
- 1 tbsp red wine vinegar
- 80 ml olive oil
- Pinch of chili flakes
- Salt to taste
Equipment
- Charcoal grill
- Tongs
- Instant-read thermometer
- Cutting board
Instructions
Step 1: Make the chimichurri first
Chop the mint and parsley, mince the garlic, and stir everything with the vinegar, olive oil, chili flakes and salt. Set aside for at least 15 minutes so the flavors blend.
Step 2: Bring the chops to room temperature
Take the chops out of the fridge 20 to 30 minutes before grilling. Cold meat cooks unevenly over fire.
Step 3: Build a hot fire
You want a strong bed of glowing coals with the flame mostly settled, so the chops sear fast without scorching.
Step 4: Sear the chops
Brush with oil, season with salt and pepper, and grill 3 to 4 minutes per side without pressing them down. Pressing squeezes out the juices.
Step 5: Finish on cooler heat
If the chops are thick, move them to the cooler side of the grill for a few more minutes until a thermometer reads 145°F (63°C) in the thickest part.
Step 6: Rest before serving
Rest the chops for 3 minutes so the juices redistribute instead of running out at the first cut.
Step 7: Serve with chimichurri
Spoon the mint chimichurri generously over the chops and serve at once.
Cooking tips
- Thickness matters more than weight. Chops thinner than 2 cm overcook fast; ask for thick-cut chops.
- Never press chops with a spatula. The sizzle is juice leaving the meat.
- Let the chimichurri sit while the chops cook. It tastes noticeably better after 15 minutes than straight from the bowl.
- Trim only the loosest outer fat. A little fat bastes the chop as it grills.
Storage and reheating
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm gently in a covered pan over low heat with a splash of water. High heat will dry the chops out.
Ingredient substitutions
- Lamb chops work the same way; reduce the cooking time by about 1 minute per side.
- Basil can replace half the mint for a softer, less minty sauce.
- Lemon juice can replace the red wine vinegar.
Nutrition information
Approximate values per serving, estimated from typical ingredient data. Results vary with brands and portions; this is not medical or dietary advice.
| Calories | 520 |
|---|---|
| Total fat | 34 g |
| Saturated fat | 14 g |
| Carbohydrates | 2 g |
| Fiber | 1 g |
| Sugar | 0 g |
| Protein | 44 g |
| Sodium | 590 mg |
Frequently asked questions
How thick should mutton chops be for grilling?
Ask for thick-cut chops about 2.5 cm thick. Chops thinner than 2 cm overcook fast.
Can I use lamb chops instead?
Yes. Lamb chops work the same way; reduce the cooking time by about 1 minute per side.
What temperature should mutton chops reach?
A thermometer should read 145°F (63°C) in the thickest part, followed by a 3-minute rest.
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