Lamb With Mint Chimichurri

• 1 cup chopped parsley
• 1 cup chopped mint
• 3/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons minced garlic
• 2 teaspoons red chile flakes
• salt and pepper
• 2 pounds of lamb shoulder

1. Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper.
2. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
3. Heat a grill or broiler with the rack 4 to 6 inches from the flame.
4. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
5. Serve with the remaining chimichurri.

parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt, lamb shoulder

Taken from cooking.nytimes.com/recipes/1015754 (may not work)