Wild Garlic and Mint Chimichurri is the perfect zingy accompaniment for Spring Lamb
Chimichurri is an Argentinian “green sauce” used to slather on meat. And the Argentinians know how to do meat, I had some of the best I have ever tasted from the asados of Argentina. Although it usually features large amounts of parsley this recipe is a take on chimichurri using the wild garlic that is growing abundantly in Ireland at the moment along with some nice fresh mint which brings an added spring freshness to it. It’s perfect you’re your Spring lamb dishes.
This is best made up to an hour before serving to let the flavours mix and mellow.
Breaking Eggs hopes to be releasing one of its new episodes, featuring spring lamb in the run up to Easter. But until that, try this on some grilled lamb chops, it is really fresh and zesty.
60g of Wild Garlic
50g of Fresh picked Mint
Zest of 1/2 Lemon
130mls Olive oil
15mls Red Wine Vinegar
Salt and Pepper
Chop the wild garlic and mint very finely or blitz for a minute in the food processor.
Stir in the olive oil and salt and pepper to taste.
Finally add the red wine vinegar and stir in the lemon zest and allow it to sit at room temperature for about 30 – 60 minutes before serving with some grilled lamb.
Tip: When grating the zest of a lemon try not to get down to the white pith. It gets very bitter and loses the Zing you are looking for. So just a little grate and turn..