Saturday, April 9, 2011

Chimichurri Sauce

Created April 8, 2011 by Laura for use with pan-grilled rib lamb chops. The herbs come from her garden. Other mild aromatic herbs, as available, can be used.
1/4 c flat leaf parsley
1 T fresh thyme
1-1/2 T garlic, minced
about 1 T olive oil
3 t fresh mint
1/8 t crushed red pepper
3 T fresh oregano
2 T shallot, finely chopped
2 t red wine vinegar
2 t lemon juice
salt and freshly ground pepper to taste
Saute the garlic and shallot is 1 T of oil in a small sauce pan. Finely chop the parsley, thyme, mint, and oregano. Heat for a few minutes over moderate heat to bloom the herbs. Serve on the side with grilled beef or lamb.

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