Lamb With Mint Chimichurri

I came across this recipe while looking for ways to use lamb and chimichurri (I had made some already, slightly different ingredients - all parsley, no mint). This combination is excellent and delicious! The 24 hour marinade really softens the meat. I broiled it for about 8 minutes each side.

A nice riff on or mashup of mint sauce+chimichurri for lamb. Halved recipe and used with two loin lamb chops cooked on stovetop. You really need to wipe off the marinade or the herbs will burn.

First time with the shoulder steaks. Substituted rosemary for mint; seasoned overnight. Seared, Chicago-style, in a cast iron skillet, and finished in a 400F oven for three minutes. Served with the chimichurri and sides of sautéed lemon garlic broccolini and roasted rosemary potatoes and peppers. Mwa!

I was very suspicious about the cooking time and k was right. I broiled my two lb shoulder for 8 min each side- more than the recipe called for- but when I took it out it was still raw on the inside. I pan fried it. Putting that aside, the marinade is tasty and I’ll use it again on lamb chops or rack of lamb.

Followed the recipe except added more time for each side to reach medium well (so our kids could enjoy it). It was perfect. Adding this to the week night easy meal mix. The hardest part was chopping for the marinade (and that wasn’t hard).

Use 6 lamb chops instead of shoulder cut, baked at 425F for 4 mins each side, then boiled (lower heat) for 3 mins. It came out perfectly juicy tender. I also dripped over some tahini and extra lemon zest for a Middle East twist. Guests raved about the texture and dressing! Def encore in the future! Will try the dressing with hanger steak.

Made with two, 1/2in thick, bone-in lamb shoulder cutlets, total ~1 lb, so cut other ingredients approx in half. Only used a few Tbsp of chimichurri to marinate meat; reserved remainder for the table and there was ample amount. Marinated at room temp for ~45 min, plenty of time to lend flavor. Cooked ~2 min per side in cast iron skillet on stove top @ high heat, then in oven for ~5 min to finish, Came out of oven @ ~155 deg F, med. rare (red but not raw). Happy diners.

Wow!!!!! Absolutely delicious. Highly recommend it. I grill the lamb

Thoughts about using this with Pork, I was going to try this with Pork Chops

Incredible recipe. It’s one of our go-to recipes for lamb. We doubled the marinade recipe and used it on everything related to the meal.

This is now my family’s favorite dish! We use the chimichuri even on grilled chicken, salad dressing and sandwiches and they turn out great. NYT cooking has some of the best recipes and we have never gone wrong with them. Great ingredients and simple to follow instructions. We will try this on Lamb shoulder steaks next time.

Followed the ratios for the chimichurri loosely because I didn't have the right amount of herbs but it turned out beautifully. It's so simple to make and adds a sophisticated flavour to the lamb. Total keeper.

I butterflied a boneless leg of lamb from Costco, liberally slathering the chimichurri on the inside. I rolled it up and tied it. Roasted it, serving some leftover chimichurri on the side. I didn’t like the flavor of the chimichurri on its own but combined with lamb, it was sublime.

This was fabulous. I used fresh herbs from my garden. Made as is first time. Wonderful reviews. Added rosemary and chives the second time and it was sublime. I made double and reserved some of the sauce on the side, adding balsamic vinegar to make a salad dressing/dipping sauce. Got rave reviews from my crowd. This was used on grilled rack of lamb. This is my go to now, with variations each time. Also worked on chicken with a little sage.

I veered a little bit off of the recipe, but this was easy and great. I used cilantro instead of parsley, lime instead of lemon, and garlic powder instead of fresh garlic. I didn’t have time to marinade overnight, so added a little Worcestershire sauce to help soften the meat etc. Great flavor, perfectly pink meat.