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cooked lamb chops with chimichurri on a white plate with grilled veges

Reverse Seared Lamb Chops With Mint Chimichurri

Meaty, tender, porterhouse lamb chops reverse seared and served with a minty chimichurri
Course Main Course
Cuisine Australian / South American
Prep Time 25 minutes
Cook Time 1 hour
Marinate 1 day
Total Time 1 day 1 hour 25 minutes
Servings 4
Calories 1112kcal
Author Jordan Hanger


  • 12 Porterhouse lamb chops
  • ½ tbsp salt
  • ½ tbsp black pepper freshly ground
  • ½ tbsp granulated garlic powder


  • ½ cup fresh mint chopped
  • ¾ cup fresh cilantro chopped
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 tbsp lime juice fresh
  • ½ tbsp red pepper flakes
  • ½ tbsp salt
  • ½ tbsp black pepper freshly ground


  • In a food processor or a mortar and pestle combine all the chimichurri ingredients and mix or blend together well.
  • Take half of your chimichurri mixture and the lamb chops and place into a zip lock bag to marinate for up to 24 hours.
  • When ready to cook, remove chops from the plastic bag and season on both sides with salt, pepper and granulated garlic powder.
  • Place the lamb chops on your smoker on indirect heat and smoke them at 250°F over pecan wood for 30-40 minutes or until the internal temperature has reached 110°F.
  • Sear the lamb chops over high heat for a minute or two on each side until the internal temperature reaches 130°F.
  • Let the lamb rest for 5 minutes and drizzle on the remaining chimichurri and serve with your favorite sides.


Sodium: 2066mg | Calcium: 89mg | Vitamin C: 6mg | Vitamin A: 752IU | Sugar: 1g | Fiber: 1g | Potassium: 1725mg | Cholesterol: 386mg | Calories: 1112kcal | Saturated Fat: 18g | Fat: 63g | Protein: 126g | Carbohydrates: 4g | Iron: 12mg