Chimichurri Sauce
Grilled Lamb Chops with Mint Chimichurri:
Lamb offers a succulent and distinctive flavor that is perfect for grilling. Culinary Institute of America (CIA) suggests marinating lamb chops in a mixture of olive oil, garlic, lemon juice, and rosemary before grilling them to perfection. Additionally, you can serve these juicy chops with a refreshing mint chimichurri sauce, which can be made by combining fresh mint, parsley, garlic, red wine vinegar, olive oil, salt, and pepper. The chimichurri adds a zesty and herbaceous note to complement the rich flavor of the lamb.
Makes 1 cup sauce
This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb.
INGREDIENTS
- 1 cup roughly chopped flat-leaf parsley leaves (about 1 bunch)
- 1 cup roughly chopped cilantro leaves (about 1 bunch)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 large garlic cloves, coarsely chopped
DIRECTIONS
- Combine the parsley and cilantro in the bowl of a food processor and pulse a few times to finely chop the herbs. Add the olive oil, vinegar, salt, black pepper, and red pepper flakes and pulse until the mixture is well combined. Add the garlic and pulse quickly to combine.
- Transfer the sauce to a bowl and set aside for 30 minutes to allow the flavors to blend. Refrigerate in an airtight container until needed, up to 2 weeks.
Credit: Recipe by CIA Culinary Institute of America
(Source: Culinary Institute of America, “Grilled Lamb Chops with Mint Chimichurri”)
bbq | grill | grilling | recipe | lamb
