Cabernet Sauvignon And Green Garlic Marinated Lamb Chops With Mint Chimichurri Recipes
LAMB WITH MINT CHIMICHURRI
Though far less glorified than rib chops or legs, lamb shoulder is explosively delicious and juicy. Like the shoulders of pigs and cows, it is a hardworking muscle rippled with intramuscular fat, which makes it ideal for the stewing or braising that's requisite this times of year. But the shoulder's not that hardworking, which keeps it tender enough to be subjected to the shorter blasts of heat typically reserved for more elegant cuts.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, weekday, main course
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : @context http, Calories 658, UnsaturatedFat 39 grams, Carbohydrate 4 grams, Fat 60 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 18 grams, Sodium 506 milligrams, Sugar 0 grams
CABERNET SAUVIGNON AND GREEN GARLIC MARINATED LAMB CHOPS WITH MINT CHIMICHURRI
Pair with Tom Gore Vineyards Field Blend
Provided by Tom Gore Vineyards
Yield 4-6 servings
Number Of Ingredients 26
Steps:
- Combine all marinade ingredients together and cover lamb chops. Refrigerate and let marinade for 12 hours.
- Remove chops from marinade and sprinkle with salt.
- Grill over high heat. About 2 minutes on each side. Let rest for 5 minutes before serving.
- For chimichurri, combine all ingredients together and serve at room temperature. Drizzle over lamb and serve.
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