Grilled Lamb Chops and Vegetables with Chimichurri

Skill Level
4 to 6 servings

In 1968, Patagonia founder Yvon Chouinard and his friends were waiting out the weather, camping with Patagonian gauchos during what became a prolonged effort to climb Fitz Roy. The gauchos sprinkled their grilled mutton with chimichurri from an old wine bottle with a slit cork, which was Yvon’s first taste of this bold, subtly spicy Argentine sauce.

Inspired by the gauchos’ chimichurri, he searched for years to find the exact chiles and herbs that could replicate the flavor he remembered. Patagonia Provisions’ Organic Chimichurri Spice Blend is the result. If it’s too tangy for you, add ½ tsp. honey; to add brightness, stir in minced fresh garlic, oregano, and plenty of parsley.

For Chimichurri Sauce

  • 3 tbsp. Organic Chimichurri Spice Blend
  • 2 tbsp. extra-virgin olive oil
  • ½ tsp. kosher salt
  • 1 cup red-wine vinegar
  • ½ tsp. honey (optional)
  • 1½ tbsp. minced garlic (optional)
  • 1 tbsp. minced oregano (optional)
  • Half a big bunch of parsley, finely chopped (optional)

For Lamb Chops and Vegetables

  • 12 small Yukon Gold or red potatoes
  • Vegetable oil
  • Kosher salt and black pepper
  • 1 bunch carrots with tops
  • 2 bunches green onions
  • 4 lamb shoulder chops
  • 2 tbsp. each Organic Chimichurri Spice Blend and vegetable oil

Putting It All Together

  1. Make chimichurri: Put all ingredients in a jar and shake to blend. Let sit at room temperature while you get the food going.
  2. Scrub potatoes. Boil in salted water until just tender, 10-15 minutes. Let cool a little, then cut in half and rub all over with vegetable oil. Season with salt and pepper.
  3. Scrub or peel carrots. Trim all but about 1 inch from carrot tops. If the carrots are fatter than about an inch, cut in half lengthwise. Rub all over with vegetable oil and season with salt and pepper.
  4. Heat a grill to medium high (about 450°). Mix spice blend with oil and about 1½ tsp. salt. Rub all over lamb chops.
  5. Grill carrots and potatoes until browned and tender, turning once or twice, about 10 minutes. Put on a platter or in bowls and drizzle with chimichurri sauce while warm. Grill green onions until browned all over, about 5 minutes. (If your grill is big enough, just grill everything at once; otherwise, do the vegetables first, since they’re just as good at room temperature.)
  6. Grill lamb chops, turning once, about 8 minutes for medium rare.
  7. Serve vegetables and lamb chops with chimichurri sauce.

How to store leftover sauce:

In the fridge for at least a week.