Grilled Lamb Chops with Chimichurri Sauce and Fusion® Spanish Rosemary Salt

Touches of spanish rosemary and minced garlic make these grilled lamb chops a popular dish for outdoor grilling.

Key Ingredient(s)

Fusion® Spanish Rosemary Salt
  • Servings: 4
  • Preparation Time: 15 minutes
  • Cook Time: 10 minutes


  • 4 lamb chops, each about ¾ inch thick
  • ¼ cup olive oil
  • 1 large clove of garlic, minced
  • 1 teaspoon Spanish Rosemary Salt, divided
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup minced fresh parsley
  • 1 tablespoon lemon juice
  • ¼ teaspoon fresh cracked black pepper


  1. Make the chimichurri sauce: In a bowl combine olive oil, garlic, ¼ teaspoon Spanish Rosemary Salt, smoked paprika, red pepper flakes, parsley and lemon juice. Set aside.
  2. Season lamb chops with remaining ¾ teaspoon Spanish Rosemary Salt and black pepper. Heat grill or grill pan on high heat. Cook lamb chops on the first side for about 3 minutes. Flip to cook other side for 2-3 minutes or until desired doneness.
  3. Serve with chimichurri sauce on top of lamb chops.
  4. Season with additional Spanish Rosemary Sea Salt, to taste.