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GRILLED LAMB WITH MINT AND PARSLEY SAUCE
Serves 4
Ingredients:
-1 cup chopped parsley
-3/4 cup chopped mint
-¼ cup fresh tarragon (or 2 tablespoons dried)
-¾ cup olive oil
-3 tablespoons fresh lemon juice
-2 tablespoons minced garlic
-2 teaspoons red chile flakes
-½ teaspoon salt
-¼ teaspoon black pepper
-2 pounds of lamb chops 1 ½ inches thick or one inch thick lamb shoulder chops.
Preparation:
1. Combine all the ingredients except the lamb in a food processor and process until smooth and divide, reserving half the mixture to spoon on the grilled meat at the table.
2. Brush the sauce over the lamb and refrigerate. For the chops you’re marinating for flavor not to tenderize the already tender meat; at least an hour. For the shoulder, marinate longer to add flavor and help tenderize the meat; 3-4 hours or overnight. Remove the meat from the fridge at least 30 minutes to bring it to room temperature before cooking.
3. Preheat your grill to hot.
4. Remove the meat from the marinade and wipe some of the excess marinade from the meat. This will help prevent flare ups and give you a better sear on the meat.
5. Sear the meat on the hot grill uncovered for two minutes per side. Lower the heat to medium and close the grill and cook for another 3 minutes per side for the chops; 2 minutes per side for the shoulder; or until the internal temperature reaches 120-125F for medium rare.
6. Serve the lamb with the reserved sauce to spoon on at the table.
Serve with a green salad or the Corn Tomato and Snow Peas Salad
Wine pair: a balanced red wine with some tannins and acid to balance the richness of the lamb. Cotes du Rhone, Rioja, Shiraz, Carménère, Malbec, Cabernet Sauvignon are all good choices.