Mint Chimichurri

http://www.simplyrecipes.com/recipes/mint_chimichurri/

We served this with lamb for Easter dinner, but would be great with any grilled meat (or up the oil & vinegar and serve as a salad dressing)

Ingredients

• 2 cloves garlic, chopped (about 2 teaspoons)
• 1 cup fresh mint (spearmint) leaves, packed
• 1 cup fresh Italian parsley leaves, packed
• 1 Tbs honey
• 2 Tbsp red wine vinegar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 6 Tbsp olive oil

Method

1 Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.

2 Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.

Read more: http://www.simplyrecipes.com/recipes/mint_chimichurri/#ixzz4eXNwLi8G

Grilled Butterflied Leg of Lamb

http://www.simplyrecipes.com/recipes/grilled_butterflied_leg_of_lamb/?WPACRandom=1492457686042

Serve with Mint Chimichurri Sauce for a great Easter meal

Ingredients

• 1/2 onion
• 4 cloves garlic, peeled
• 2 Tbsp fresh rosemary leaves, or 1 Tbsp dried
• Zest of 1 lemon
• 1 Tbsp apple cider vinegar
• 2 Tbsp olive oil
• Kosher salt and freshly ground black pepper
• 1 boneless leg of lamb, 5 to 6 pounds, butterflied

1 Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.)

2 Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours.

3 Remove lamb from refrigerator and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag.
4 Prepare grill. If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat.

5 Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will get likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. (My brother Matt swears by shaking the bottle of beer he is drinking to squirt some beer on the coals when needed for flareups.) Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. Then, if you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare).

6 Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 to 1/2-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices.