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
Instructions
- 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.
Full Article
Sam Kaplan for The New York Times. Food stylist: Susan Ottoviano.
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.