Put down that bottle of Mint Jelly… those lamb chops are screaming for something much sexier: Mint Chimichurri.
C’mon, you know what chimichurri is, right? It’s that tangy, garlic-infused parsley-based sauce-like condiment that is a must-have on every table in Argentina. For a split second a few years back, chimichurri was the darling of every chef and on every menu in every restaurant everywhere.
Okay, I’m exaggerating a little. But, I’ve just made standard chimichurri a bit more interesting by substituting fresh mint for the parsley to create an easy to make Mint Chimichurri. The mint brings a sunny, spring-like freshness to this sauce while still keeping the heat. And, yes, it IS gluten-free!
Double this Easy Mint Chimichurri recipe because, once you taste it, you’re going to want to slather it on everything from scrambled eggs, to hamburgers to roasted asparagus!
And if you need help with the lamb chops, here’s my recipe for Roasted Rack of Lamb.
prep: 10 minutes, plus 30 minutes resting
1 cup mint leaves
¼ cup red wine vinegar
2 tablespoons lemon juice
4 garlic cloves
2 teaspoons crushed red pepper
½ teaspoon salt
1 cup olive oil
let’s get to it…
Pulse the mint, vinegar, lemon juice, garlic, red pepper and salt in a blender container or small food processor until blended, but not smooth.
Pour mixture into a medium bowl and slowly stir in the olive oil. Let rest for 30 minutes at room temperature.
cooking know-how: Refrigerate any leftover chimichurri. Bring to room temperature before serving.
If you like chimichurri, you’ll love this recipe for Chimichurri Empanadas!