A perfect Chimichurri Sauce for Lamb with fresh cilantro, parsley, and flavors that pair well with anything from lamb chops to lamb shanks!
Lamb pairs so well with fresh herbs.
While some like mint with lamb, we feel it gives off a toothpaste vibe.
For that reason, our chimichurri does not contain mint, but rather includes fresh cilantro and parsley.
The lemon juice brightens the flavor and preserves the nice green color of the herbs.
This chimichurri goes great with Smoked Lamb Chops, Smoked Rack of Lamb, Smoked Leg of Lamb, Smoked Lamb Shanks, and Smoked Lamb Shoulder.
Ingredients
To make this chimichurri, you will need:
- Fresh cilantro
- Fresh parsley
- Red onion
- Lemon juice
- Garlic
- Salt
- Pepper
- Red pepper flakes
- Extra virgin olive oil
We recommend extra virgin olive oil for this sauce because it is not cooked.
Extra virgin olive oil is better in sauces and salad dressings that will not be heated.
Combine Ingredients
In a food processor, pulse together the herbs, onion, lemon juice, garlic, salt, pepper, and red pepper flakes.
We like using our mini food processor for small batch sauces like this.
Drizzle the olive oil over the top.
Process until you have a slightly chunky sauce.
If making the sauce in advance, cover and refrigerate it until shortly before serving.
It will need to sit at room temperature for a bit before serving if the olive oil has solidified in the refrigerator.
Substitutions
You may include fresh mint in this sauce if you like the flavor.
Fresh lime juice can be substituted for the lemon juice, although we prefer to use lime juice when making chimichurri for flank steak.
Serving
Remove the sauce from the refrigerator at least 15-30 minutes before serving to allow any solidified olive oil to re-liquify.
Stir well to incorporate.
The chimichurri can be served cold or at room temperature alongside your favorite cuts of lamb such as Smoked Lamb Chops or Smoked Rack of Lamb.
Storage
Store the chimichurri sauce in an airtight container in the refrigerator for up to 5 days.
📖 Recipe
Chimichurri Sauce for Lamb
Equipment
- 1 Food processor or blender
Ingredients
- ½ Cup Fresh cilantro
- ½ Cup Fresh parsley
- ¼ Cup Red Onion chopped, about ¼ red onion
- 1 tablespoon Lemon Juice about ½ lemon
- 1 Clove Garlic
- ½ teaspoon Salt or more to taste
- Fresh Ground Pepper to taste
- Red Pepper Flakes to taste
- ½ Cup Extra Virgin Olive Oil
Instructions
- In a food processor, pulse together the herbs, onion, lemon juice, garlic, salt, pepper, and red pepper flakes.
- Drizzle the olive oil over the top and process until you have a slightly chunky sauce.
- Cover and refrigerate the sauce until almost ready to serve. The sauce will need to be at room temperature for 15-30 minutes prior to serving for the olive oil to re-liquify.
- Stir the sauce well and serve.
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