Americans have ketchup. Italians have Pesto. Greeks have Tzatziki. But Argentinians? They have Chimichurri. My dad started making chimichurri several years ago and I've had a food obsession ever since. A basic chimichurri recipe combines parsley, oregano, garlic, shallots, lemon juice, olive oil and salt. I mix up small batches from time to time to have alongside grilled meats or fish. I love it so much that I may or may not have contemplated serving on top of ice cream.
Our lovely Easter for two featured a rack of lamb that sat in a pool of red wine, garlic and rosemary for several hours before grilling to perfection. Alongside the lamb was some simple grilled asparagus and Goat Cheese Risotto. I am not sure why lamb goes so well with mint, but is just does. It's a beautiful combination that happens to be one of my favorites. This love started at a young age. When we were younger, my sisters and I doused our grilled lamb chops with mint jelly. I still love a heaping scoop of mint jelly with my lamb, but I wanted to try something fresh and new on Easter. I found a recipe for mint chimichurri and immediately added it to our holiday menu. All that I have left to say is PLEASE MAKE THIS.
And no, I won't judge you for eating it on top of ice cream.
recipe from Food & Wine
2 cups mint leaves
1 small jalapeno, seeded and coarsely chopped
1 small shallot, coarsely chopped
1 garlic clove, minced
2 Tbsp. red wine vinegar
Pinch of sugar
1/3 cup extra virgin olive oil
Salt & pepper to taste
In a mini food processor or blender, puree all ingredients. Season with salt & pepper to taste.