Step 1
Combine parsley, mint, olive oil, lemon juice, garlic, red chili 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.