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chimichurri sauce in a white bowl on a wooden cutting board with a rack of lamb in the background
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Chimichurri Sauce for Lamb

Chimichurri sauce for lamb is a fresh blend of cilantro, parsley, red onion, garlic, lemon and spices that goes perfectly with smoked lamb.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 165kcal
Author Meghan Martigan
Cost $8

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.

Notes

Store the chimichurri sauce in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 165kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 198mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 0.5mg