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