Lamb With Mint Chimichurri

Name: Lamb With Mint Chimichurri
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 1 cup chopped parsley; 1 cup chopped mint; 3/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons minced garlic; 2 teaspoons red chile flakes; salt and pepper; 2 pounds of lamb shoulder

By Mark Bittman

Updated Aug. 12, 2024

Lamb With Mint Chimichurri — Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.

Total Time: 15 minutes, plus marinating time
Cook Time: 4 or 5 minutes
Rating: 4(479)
Comments: Read comments

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.

Featured in: Better Than a Meat Lollipop

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Ingredients

Yield:4 to 6 servings

1cup chopped parsley
1cup chopped mint
¾cup olive oil
¼cup lemon juice
2tablespoons minced garlic
2teaspoons red chile flakes
salt and pepper
2pounds of lamb shoulder

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

Ratings

4 out of 5

479 user ratings

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Comments

HAT7 years ago

Followed the chimichurri / marinade exactly. Have now used it on 2 separate lamb cuts. The marinade/ chimichurri is excellent with lamb generally. Can’t go wrong irrespective of the cut. Today did it with lamb steak, first cooked it on a cast iron for approx 4 mins each side, then threw it in oven at 400 for remaining few mins. Bc the oven was on 400, made asparagus and potatoes on the bottom rack in oven and ultimately the lamb on the top rack. An easy way to make the entire meal. Delicious.

Bryna7 years ago

I used boneless lamb steaks, and I didn't have time to marinate overnight, but it still turned out great! Six inches was too far away from the broiler element in my electric oven, so after a few minutes I moved it up to the higher rack, and it was fine. Will definitely be making this again!

JudiM7 years ago

Wonderful! I prepared a half-recipe of the chimichurri and used 2 large round-bone lamb chops. I marinated them for slightly more than 24 hours and broiled them about 4 minutes per side for medium-rare. I mixed the remaining chimichurri with pan-roasted potato chunks for a side dish. Another NYT keeper, for sure.

ThatGirlAnna4 months ago

Suggest using all of the sauce for the marinade and buying more lamb than you need. I lost a lot of weight when I cut off the fat.

alacarte1 year ago

I came across this recipe while looking for ways to use lamb and chimichurri (I had made some already, slightly different ingredients - all parsley, no mint). This combination is excellent and delicious! The 24 hour marinade really softens the meat. I broiled it for about 8 minutes each side.

Laura G.2 years ago

A nice riff on or mashup of mint sauce+chimichurri for lamb. Halved recipe and used with two loin lamb chops cooked on stovetop. You really need to wipe off the marinade or the herbs will burn.

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