Another try with lamb, this time broiled (out of propane!). The sauce is a mint chimichurri which came out reallysupertasty when paired with peas, and the lamb dry rub (very simple: salt pepper and cinnamon). Cooks up really fast too!
Previous dinner posts from waraw
- Magic Poke Chops - February 7th, 2011
- DEEEEEP FRYYYYYYYIIIIING - December 25th, 2010
- Grilled Lambabamb - November 19th, 2010
- Grilled po'k 'n' applasass - October 14th, 2010
- Pork Loin in Beer Sauce - August 23rd, 2010
Looks lively and lovely and reminds me of two things- 3D posters and the story of how the leopard got its spots- I knew there is lamb, I read there is lamb, but for the life of me I could not see it – it had learned to hide in the jungle
That mint chimichurri sounds interesting….
1/3 cup white vinegar + 1/2 cup EVOO + 2 cloves garlic + LOTS of parsley leaves and mint leaves. Cupfuls even. I was a little short of 2 cups of mint but it came out good anyway.
Made a note of that Chim..chiminee sauce. Sounds perfect with lamb.