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Grilled Lamb Loin Chops with Mint Chimichurri

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Despite the half blizzard half rainstorm that is happening in Massachusetts right now, I have spring on my mind. That's because I am looking through these pictures from last Sunday when the weather was much nicer and a bunch of friends came over for a lightly planned but somewhat improptu BBQ at my place. What a great time, and a signal of the awesome season ahead. Lets do this every Sunday!


My hip friends look like they are posing for their album cover.


I like to start fires.



Threw some sweet potatoes on first. I pre cooked these so they only need to be finished on the grill.


Asparagus next. Marinaded in lemon juice, garlic, and olive oil.



Finally the lamb. I cooked this last cause it only needed 3 minutes a side. The veggies were in the oven on warm.



Everyone grabbing their food. oh yea, I cooked some sausages too.


An awesome mint chimichurri on the very rare lamb. My favorite part about the lamb was I cooked it super rare and served it to 10 people but not one person needed it more cooked! You guys rule.



Blurry friends. We got cold and it was time to go inside.  Thanks again for coming everyone!  I was only half kidding when I said every Sunday...


The secret to the awesomeness of the lamb was that it was room temp when it went on the grill, and it had a 3 hour soak in a really tasty marinade of worcestershire, molasses, lemon, garlic, coriander, and fenugreek.

Top with a chimichurri of mint, cilantro, parsley, olive oil, and garlic.


1 Comment

That is totally awesome about the lamb temperature. I think it's best that way too!

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