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Chimichurri Lamb Dinner with Wild Rice Pilaf and Shishito Peppers
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5 from 1 vote

Chimichurri Lamb Chop Dinner

Chimichurri Lamb Dinner comes together easily and quickly for a weeknight dinner with Wild Rice Pilaf and blistered shishito peppers.
Prep Time30 mins
Cook Time15 mins
Course: Lamb
Cuisine: Continental
Calories: 1138kcal


  • 4 lamb chops about 2 ½ lbs
  • Salt and pepper to taste
  • ½ cup chimichurri
  • 1 lb. shishito peppers


  • Season lamb well with salt and pepper.
  • Add chimichurri and coat the lamb well on all sides with the chimichurri.
  • Cover and place in the refrigerator to marinate for at least 30 minutes, however, overnight is best.
  • Brush a grill pan with olive oil and heat well.
  • Add lamb chops and grill on both sides, to desired doneness.
  • Garnish with more chimichurri, as desired.
  • In the same grill pan, add the shishito peppers.
  • Grill them on both sides for a few minutes until they become blistered.
  • Sprinkle with salt and pepper as desired.
  • Serve with Wild Rice Pilaf


Be sure to grill the lamb chops first before the shishito peppers so that you get the awesome caramelization flavor on the peppers.


Serving: 1g | Calories: 1138kcal | Protein: 167g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 514mg | Sodium: 399mg | Potassium: 2142mg | Calcium: 79mg | Iron: 15mg
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