Monday, August 29, 2016

Mint chimichurri for lamb

  • 2 cups mint leaves
  • 1 small jalapeƱo, seeded and coarsely chopped
  • 1 small shallot, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 2 tablespoons red wine vinegar
  • Pinch of sugar
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil
  • Salt
  • Process all ingredients in a food processor or blender to a not too smooth paste. Serve with lamb.

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