Grilled Lamb With A Refreshing Mint Chimichurri
In the heart of summer, when the garden is bursting with mint and the grill is calling your name, there’s nothing quite like a grilled boneless leg of lamb to satisfy your craving for something hearty yet refined. This dish, paired with a refreshing mint chimichurri, takes center stage at any gathering, making the most of the vibrant flavors that this season has to offer.
Why Mint in Chimichurri?
Chimichurri, the classic Argentinean condiment, traditionally features parsley, garlic, vinegar, and oil. But when you’ve got a mint patch that’s out of control, why not let this herb join the party? Mint adds a cool, aromatic twist to the sauce, perfectly complementing the rich, savory notes of lamb. It’s an inspired pairing that’ll make you wonder why you haven’t been doing this all along.
The Lamb: Boneless Leg or Chops?
For this recipe, I’ve chosen a boneless leg of lamb, marinated to perfection and grilled until juicy and tender. This cut is ideal for feeding a crowd and offers an impressive presentation. However, if you’re after something a bit more manageable or simply prefer the individual portions, lamb chops are a fantastic alternative. Both options promise to be a hit, so choose what suits your occasion best.
Grilled Vegetables: The Perfect Sidekick
No summer grill session is complete without a plethora of grilled vegetables. Think charred peppers, zucchini, eggplant, and perhaps some sweet red onions. The smoky flavors from the grill bring out the best in these veggies, providing a delightful contrast to the rich lamb and zesty chimichurri.
With its robust flavors and simple preparation, this grilled boneless leg of lamb with mint chimichurri is destined to become a staple of your summer cooking repertoire. Whether you’re entertaining a crowd or enjoying a family dinner, it’s a dish that celebrates the bounty of the season and the joy of cooking outdoors. Enjoy!
Ingredients
For the lamb:
- 1 boneless leg of lamb (about 1.5 -2 pounds) butterflied
- 2 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
For the mint chimichurri:
- 1 cup fresh mint leaves packed
- ½ cup fresh parsley leaves packed
- ½ cup fresh cilantro leaves packed
- 2 cloves garlic finely minced
- ¼ cup white wine vinegar
- ½ cup olive oil
- Salt and pepper to taste
- 1 small jalapeño pepper deseeded, and finely minced
Instructions
- Marinate the Lamb:
- In a small bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper.Rub this mixture all over the lamb, making sure it’s well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Prepare the Chimichurri:
- Finely chop the mint, parsley, and cilantro. Mince the garlic, and the jalapeño pepper. Transfer to a bowl and add the vinegar and olive oil. Stir until well combined. Season with salt and pepper to taste. Set aside
- Grill the Lamb:
- Allow the lamb to come to room temperature.
- Preheat your grill to medium-high heat.Grill the lamb for about 20-25 minutes, turning occasionally, until it reaches an internal temperature of 130°F for medium-rare.Remove from the grill and let it rest for 10 minutes before slicing.
- Slice the lamb thinly and arrange on a platter. Drizzle with the mint chimichurri.Serve alongside a generous helping of grilled vegetables.