Best Cabernet Sauvignon And Green Garlic Marinated Lamb Chops With Mint Chimichurri Recipes

LAMB WITH MINT CHIMICHURRI

Lamb With Mint Chimichurri image

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

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

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

Cabernet Sauvignon and Green Garlic Marinated Lamb Chops with Mint Chimichurri image

Pair with Tom Gore Vineyards Field Blend

Provided by Tom Gore Vineyards

Yield 4-6 servings

Number Of Ingredients 26

Ingredients

FOR THE LAMB
1 dozen individual lamb chops
Salt and pepper
FOR THE MARINADE
1 cup Tom Gore Vineyards Cabernet Sauvignon
1/2 cup olive oil
1/4 cup soy sauce
2 tablespoons spicy Dijon mustard
1/4 cup onions, chopped
1/4 cup green garlic, chopped
2 sprigs fresh thyme
1 teaspoon black pepper
FOR THE MINT CHIMICHURRI
1/4 cup green garlic, finely minced
3 tablespoons capers, finely minced
5 anchovies, finely minced
1 shallot, finely minced
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh oregano, finely chopped
1/4 cup fresh tarragon, finely chopped
1 tablespoon red pepper flakes
1/3 cup red wine vinegar
1 cup extra virgin olive oil
2 teaspoons black pepper
1 teaspoon kosher salt

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.