Smoky Grilled Lamb Steaks with Mint Chimichurri

Hi, I’m Sarah Jansen, a traveler and food blogger who believes the best meals are born from fire and simplicity. Few dishes embody that smoky indulgence quite like Grilled Lamb Steaks with Mint Chimichurri. Thick-cut lamb steaks, kissed by flames and infused with wood-smoke, deliver deep, primal flavor with every bite. Just when the richness peaks, it’s brightened by a vibrant, zesty mint chimichurri that brings freshness and balance. This dish celebrates contrast—earthy, smoky indulgence paired with herbaceous brightness—making it perfect for a summer cookout or an elegant al fresco dinner.

This recipe for Smoky Grilled Lamb Steaks with Mint Chimichurri takes a rustic cut of meat and elevates it with technique and flavor harmony. The lamb is seasoned simply, then grilled over charcoal and soaked wood chips to ensure deep smokiness and charred crusts. While the meat rests, you prepare a vivid chimichurri bursting with mint, parsley, garlic, and chili flakes—an herb sauce that cuts through the richness like sunshine after a storm. Together, they create a dish that’s smoky, juicy, refreshing, and indulgent—an unforgettable grilling experience.

Why This Recipe Works

Charcoal + Wood Chips: Infuses lamb with authentic smoky depth.
Simple Seasoning: Salt, pepper, and olive oil allow the meat to shine.
Mint Chimichurri: Adds freshness, acidity, and color contrast.
Quick Cooking: Lamb steaks cook in under 15 minutes on the grill.
Flexible: Works with loin steaks, leg steaks, or chops.

Health Benefits

High-Quality Protein: Lamb supports muscle repair and energy.
Iron-Rich: Helps boost circulation and prevent fatigue.
Herbal Goodness: Mint and parsley add antioxidants and digestive benefits.
Heart-Friendly Fats: Olive oil provides monounsaturated fats.
Balanced Plate: Pairing grilled lamb with a light herb sauce keeps the dish refreshing.

Ingredients

For the Lamb Steaks (serves 4):

4 lamb leg or loin steaks (about 1-inch thick)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper

For the Mint Chimichurri:

1 cup fresh mint leaves, finely chopped
½ cup flat-leaf parsley, finely chopped
3 garlic cloves, minced
1 teaspoon red chili flakes (adjust to taste)
2 tablespoons red wine vinegar
Juice of 1 lemon
½ cup extra virgin olive oil
Salt and black pepper, to taste

For Smoking:

1 cup soaked wood chips (oak, applewood, or cherry recommended)

How to Make Smoky Grilled Lamb Steaks

Season lamb steaks generously with olive oil, salt, and black pepper, then set aside to rest. Preheat your grill to medium-high heat, setting up for indirect cooking if using charcoal. Add soaked wood chips for smoke. Place lamb steaks directly over hot grates to sear, then move them to indirect heat, covering the grill to let smoke infuse for 8–12 minutes, depending on doneness. While lamb grills, whisk together mint, parsley, garlic, chili flakes, vinegar, lemon juice, and olive oil into chimichurri. Rest steaks 5 minutes before slicing. Serve with a generous spoonful of chimichurri.

Instructions:

Prepare the Lamb: Pat lamb steaks dry with paper towels. Rub both sides with olive oil, then season generously with salt and freshly cracked pepper. Leave at room temperature for 20–30 minutes to relax the fibers for even cooking.
Preheat the Grill: Light charcoal or heat a gas grill to medium-high. For deeper smoky indulgence, add soaked wood chips directly to the coals or place in a smoker box if using gas. Let smoke build before placing the meat.
Grill the Steaks: Place lamb steaks directly over high heat for 2–3 minutes per side to achieve a bold, smoky char. Flames should kiss the edges, creating that rustic crust.
Move to Indirect Heat: Transfer the steaks to the cooler side of the grill. Cover with the lid to let smoke circulate and infuse. Cook for another 6–8 minutes, flipping once, until internal temperature reaches 130°F for medium-rare, 140°F for medium.
Make the Mint Chimichurri: While the lamb cooks, finely chop mint and parsley. In a medium bowl, whisk together garlic, chili flakes, vinegar, lemon juice, and olive oil. Fold in the herbs, season with salt and pepper, and let the flavors meld. The result should be a vibrant, glossy sauce that smells fresh and zesty.
Rest the Steaks: Remove lamb from the grill and tent loosely with foil. Let rest 5 minutes to redistribute juices.
Serve with Chimichurri: Place lamb steaks on a rustic platter. Spoon chimichurri generously over the top or serve in a bowl for guests to drizzle themselves. Garnish with extra mint sprigs for a fresh pop of color.

Cook & Prep Times

Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 5 minutes
Total Time: 37 minutes

Nutrition Information (per serving, with chimichurri)

Calories: 460
Protein: 34g
Fat: 32g
Saturated Fat: 8g
Carbohydrates: 4g
Fiber: 1g
Sodium: 620mg

Serving with Smoky Grilled Lamb Steaks

These Smoky Grilled Lamb Steaks with Mint Chimichurri are best enjoyed fresh off the grill, with smoke still lingering in the air. Plate them on a rustic wooden board, slice them slightly to reveal their juicy pink centers, and spoon mint chimichurri generously across the top. Pair with roasted potatoes, charred seasonal vegetables, or a crisp arugula salad. For gatherings, serve family-style with a bowl of chimichurri in the center. The combination of smoky char and zesty herbs guarantees each bite feels indulgent yet perfectly balanced.

Pro Tips & Variations

Charcoal vs. Gas: Charcoal delivers stronger smoke, but gas grills with wood chips work beautifully too.
Adjust Heat: For extra smokiness, lower grill temp and extend cooking slightly.
Make it Spicy: Add a chopped fresh chili to the chimichurri.
Citrus Twist: Swap lemon juice for lime for a sharper tang.
Vegetarian Option: Try smoky grilled eggplant or portobello mushrooms with the same chimichurri.

The Bottom Line

The Smoky Grilled Lamb Steaks with Mint Chimichurri showcase everything I love about outdoor cooking—fire, smoke, and freshness in perfect harmony. The steaks deliver deep, smoky indulgence with their charred crust and tender interior, while the chimichurri brightens each bite with minty vibrance. It’s a recipe that feels primal yet elegant, rustic yet refined. For me, this dish is proof that grilling isn’t just about meat—it’s about balance, contrast, and creating flavors that linger long after the fire has cooled.

Smoky Grilled Lamb Steaks with Mint Chimichurri – Bold Flavor, Fresh Finish