This fresh herb sauce is inspired by the iconic Chimichurri sauce from Argentina used on grilled meats. Authentic Chimichurri is a coarse mix of oil, garlic, chile pepper, parsley, and oregano based condiment that should be hand-chopped and spooned over grilled meats. I wanted to combine the classic combination of mint and parsley with grilled lamb and was intrigued by a recipe from Mark Bittman at New York Times Cooking where he marinated lamb shoulder in a mint-parsley chimichurri style sauce before broiling it; reserving part of the sauce for spooning over. After researching several chimichurri recipes and adjusting the Bittman recipe to my taste, I decided on grilling lamb chops, making a smoother mixture than traditional chimichurri, and marinating the already tender meat for flavor for only an hour or two. Rather than wiping off all the marinade, I left a thin layer of marinade sauce on the meat when I put it on the hot grill. Wiping off part of the marinade and starting with a hot grill ensured a proper sear on the meat. The result is flavorful, succulent, juicy lamb with a richness tempered by the herbal marinade-sauce. In the spirit of the summer season, rather than serving the meat with potatoes and peas, I made a total break from my British ancestry and decided to make a fresh Corn Tomato and Snow Peas Salad to which I added some cooked orzo and feta cheese. It works well if you want a refreshingly different lamb dinner. The sauce would also work well on roast lamb, but that’s for another season.

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 inch 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.

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
Adapted from: https://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri by Mark Bittman