One of the things I love about our home is our backyard and patio. Not that it is anything special, but it is a yard where we are able to set up patio furniture and invite friends over to hang out on a lazy Sunday afternoon. And most importantly it gives up a place to have a grill!

We love grilling so much, especially now that we can go out on our patio any time and throw whatever on the grill. And while grilling (especially when you have a charcoal grill) does require a little prep and thought, we love it! Not to mention the weather this spring has been perfect, almost chilly, in the evenings, making hanging out on our patio, while we monitor the grill, even more enjoyable!

While we love to grill almost anything, from the traditional hamburgers and hot dogs, to chicken and kabobs, a few weeks ago I decided to change it up a bit and grabbed some lamb shoulder chops at the store to throw on the grill. To keep things simple, yet add a nice pop of flavor, I whipped up a Mint Chimichurri.

For those of you who are not familiar, chimichurri, which originated from Argentina, is a green sauce used traditionally for grilled meat. Traditionally it is made of finely-chopped or pureed parsley and often cilantro, minced garlic, olive oil, oregano, and white vinegar. Since lamb pairs well with mint, this recipe for Mint Chimichurri is the perfect topping (and if you choose, marinade) for grilled lamb.

We absolutely loved this meal! And while lamb can tend to be expensive, this recipe uses lamb shoulder chops which can be a little less than other cuts of lamb. Since this meal was a nice change, with bright, fresh flavors, compared to most of our favorite grilled entrees, I know we will have this meal again and again all summer long!

Serving Suggestions: Keep things simple with grilled veggie kabobs or Braised Peas and Green Onions and oven roasted potatoes.

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Grilled Lamb Shoulder Chops with Mint Chimichurri

Yield: Serves: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

• 4 lamb shoulder chops (each about 10 ounces and 1 inch thick), at room temperature
• ¾ teaspoon each Kosher salt and ground black pepper, or to taste
• 3/4 cup olive oil
• 3/4 cup fresh mint leaves
• 1 cup fresh parsley leaves
• 1/4 cup fresh oregano leaves
• 4 cloves garlic
• 1 serrano pepper, stem removed
• 1 shallot, finely chopped
• 3 tablespoons fresh lime juice
• 1/4 cup red wine vinegar

Instructions

1. Rub the lamb chops with 1/4 cup of the olive oil and season both sides with ½ teaspoon each salt and black pepper. Preheat grill to medium-high. Grill seasoned lamb to desired doneness, about 5 minutes per side, or until a meat thermometer inserted in the center of the lamb reads 130 degrees F, for medium-rare.
2. Meanwhile, to make the chimichurri, blend the mint, parsley, oregano, garlic, serrano pepper, shallot and ¼ teaspoon each salt and black pepper, in a food processor or blender. With the machine running, drizzle in the lime juice, red wine vinegar and remaining olive oil and process until fully combined. Taste and season to taste with additional salt and black pepper.
3. Remove the lamb from grill and allow to rest for 10 minutes. Serve lamb topped with mint chimichurri.

Notes

Note: Lamb can be marinated in mint chimichurri. Prepare mint chimichurri as directed. Place lamb in a shallow dish or large plastic storage baggie. Pour mint chimichurri over lamb and let marinate in the refrigerator for 1-2 hours. Remove lamb from marinade and grill as directed. Discard marinade. If wishing to serve with additional chimichurri, double the recipe and set aside half of the chimichurri for serving.

recipe inspired by The Food Network

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