Chimichurri is ridiculously delicious and ea
sy to make. At it's core, it's finely-chopped parsley, minced garlic, oil, oregano, and vinegar - not unlike other other forms of pesto. I first had it as a condiment for grilled beef at an Argentinian restaurant. I was re-introduced to it at CPK where they have a delicious under 500 cal grilled chicken served with chimichurri and at Marmalade Cafe in a grilled flank steak entree. So why not on a roast lamb?
I made it passover friendly, replacing all of the vinegar with lemon juice. And while the parsley, oregano, red chili pepper herb combination is delicious, I thought it might be a little too overpowering for the lamb. Since I know mint goes really well with lamb, I decided to make that the more prominent herb in this chimichurri.
Ingredients:
1 whole lemon - zest and juice
1 bunch of mint (about 1/4 cup finely minced
4 cloves garlic, finely minced
1/4 c finely minced parsley
ev olive oil
1 tsp of honey
Directions:
In a food processor, pulse to combine lemon zest, lemon juice, garlic, chopped mint, and parsley. Add oil and pulse/mix until desired consistency. Add the honey and mix for 3 seconds. Use as a sauce for the meat and/or a marinade.
