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.

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The perfect holiday dish: Pomegranate and Mint Lamb Chops. The ruby-red Pomegranates and bright green mint combo make this really festive, don’t you agree?

The lamb rib chops I use in this recipe are  “Frenched.” Frenched means the meat is cut away from the end of the rib or chop so that part of the bone is visible. Not only does this make the chop look deliciously elegant, it also helps the meat cook evenly.

This Pomegranate and Mint Lamb Chop recipe is gluten-free and paleo-friendly… and incredibly easy to pull together. I used my Hamilton Beach® Stack & Snap™10 Cup Food Processor to make the marinade, which includes pomegranate syrup or molasses (which you can find at Whole Foods, Trader Joe’s or ethnic markets).

Here’s a link to this delicious recipe, perfect for this time of year… (or on the grill this summer!).

And just in case you missed it… here’s how to open a pomegranate, without staining everything in site!

Do you share your recipes?

When you personally share a recipe, whether it’s a treasured family creation or something you tore out of a magazine, tried and enjoyed, you are sharing a little bit of yourself.

Many of us share recipes all the time: on our websites or blogs, on Facebook, Google+ and YouTube. And of course we’re all able to get our dose of visual food porn on Pinterest and Instagram.

But when someone gives you a recipe directly, it’s even more special. They are sharing with you something that made them happy (and probably made those whom they fed happy, too)… a food memory made this way is pure love.

My wonderful friend Ivy moved away from Chicago to begin the next chapter of her life in Santa Fe. When she saw all my Hatch Chile posts a few weeks back, she shared her recipe for Green Chile Lamb Stew.

I knew I had to make it… not just because Ivy’s a great cook, but because she’s all about family and friends and, well, sharing. I knew that when I made this Lamb Stew, I would have her back in my kitchen again for a little while.

I used Hatch Chiles in this recipe (remember I bought 25 lbs. and froze them), but you can use any green chile, like Anaheim peppers, Cubanelle peppers or poblano peppers. Just make sure you roast and peel the peppers. Remove the seeds and veins if you don’t want your stew spicy.

This recipe takes about 2 to 3 hours to slow cook on the stove, so I used my trusty Pauli Cookware Pot. This is the perfect piece of cookware for a stew because you don’t have to constantly stir the stew or worry that it’s going to burn!

Thanks, Ivy. For the recipe… and everything else that comes with it.

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If you liked this recipe, you’ll love my recipe for Vietnamese Beef Stew!

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It’s Spring, yes, but it’s still chilly enough to need something hearty for dinner, so here it is: Baked Ziti with Mini Meatballs.

I love this recipe because you can use shortcuts (pasta sauce from a jar, frozen meatballs), or take your time and make the sauce from scratch and hand-shape your own meatballs. Either way, you’ll come up with something hot, cheesy and delicious.

I made my meatballs from scratch using ground beef, veal and pork… but you can use any combination (turkey? chicken? lamb?). Remember a little bit of fat in your mixture means more flavor in your meatballs.

If you do make your meatballs from scratch, here’s a great idea: double the recipe, make extra meatballs and freeze them. Then all you’ll have to do is thaw them for a quick dinner (Meatball Sandwiches, Spaghetti and Meatballs, Meatball Appetizers) when you’re in a hurry!

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