Barbecued Lamb Pops with Asian-Style Chimichurri

Grilled Lamb Pops with Chimichurri Ontario Lamb Bonnie Mo

I’ve converted my own private army of poor souls who thought they didn’t like lamb and it was this recipe that clinched it. It’s a fact: once you try these quick and easy lamb pops tossed on the ‘cue and dunked in an herby, spicy chimichurri sauce, you’ll be a goner.

For this recipe, I prefer the lamb sliced by the butcher from a rack. This way, you preserve that gorgeous crescent of fat that hugs the meat just so, making for ultra-juicy pops that are nearly impossible to mess up and utterly perfect for all your hands-free dining needs.

I’m also obsessed with this Asian-inspired chimichurri. In all it’s citrusy, spicy, herby glory, it’s good for almost anything that comes off the grill, but especially true of these lamb pops. If you’re one of those people who has been cursed with a biological-level hate on for cilantro, go ahead and sub parsley instead.

Grilled Lamb Chimichurri Ontario Lamb Bonnie Mo

Barbecued Ontario Lamb Pops with Asian Chimichurri 

15-20 small Ontario  lamb chops, sliced into “pops” by the butcher from a rack of lamb.

sea salt to taste

For the Asian Style Spicy Chimichurri 

2 cups cilantro, finely chopped

3 large cloves garlic, minced

Juice of 3 limes

2 Thai chilies with seeds, finely chopped

1/4 cup grapeseed oil

sea salt to taste

Barbecued Lamb Pops with Chimichurri Ontario Lamb Bonnie Mo


Combine garlic, cilantro, chilies and lime juice and stir together with grapeseed oil. Add salt and pepper to taste. Set aside.

Preheat the grill to medium-high heat. In the meantime, take the lamb out of the fridge at least 20-30 minutes before grilling.

Season with sea salt and grill for 3-4 minutes on each side. Let rest for 5 minutes.

Grilled Lamb Pops Ontario Lamb Bonnie Mo

* This post was sponsored by the Ontario Sheep Marketing Agency for which I’ve been compensated monetarily. 



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