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Lamb With Mint Chimichurri
Updated Aug. 12, 2024
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- Total Time
- 15 minutes, plus marinating time
- Cook Time
- 4 or 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1cup chopped parsley
- 1cup chopped mint
- ¾cup olive oil
- ¼cup lemon juice
- 2tablespoons minced garlic
- 2teaspoons red chile flakes
- salt and pepper
- 2pounds of lamb shoulder
Preparation
- Step 1
Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
- Step 2
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.
Private Notes
Cooking Notes
Followed the chimichurri / marinade exactly. Have now used it on 2 separate lamb cuts. The marinade/ chimichurri is excellent with lamb generally. Can’t go wrong irrespective of the cut. Today did it with lamb steak, first cooked it on a cast iron for approx 4 mins each side, then threw it in oven at 400 for remaining few mins. Bc the oven was on 400, made asparagus and potatoes on the bottom rack in oven and ultimately the lamb on the top rack. An easy way to make the entire meal. Delicious.
I used boneless lamb steaks, and I didn't have time to marinate overnight, but it still turned out great! Six inches was too far away from the broiler element in my electric oven, so after a few minutes I moved it up to the higher rack, and it was fine. Will definitely be making this again!
Wonderful! I prepared a half-recipe of the chimichurri and used 2 large round-bone lamb chops. I marinated them for slightly more than 24 hours and broiled them about 4 minutes per side for medium-rare. I mixed the remaining chimichurri with pan-roasted potato chunks for a side dish. Another NYT keeper, for sure.
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.
Thanks. I know this would not work with my friends who keep kosher, but I also add a little bit of yogurt in the marinade. Bone-in is great, it addas to the flaor.
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.
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