Lamb with Chimichurri sauce

I used shoulder lamb chops for this dish, marinated in Greek yogurt/lemon juice/fresh mint  for about 30 minutes then grill.

The Chimichurri sauce is made with instruction from NORECIPE as follow:

1/2 C packed mint
1 clove garlic pressed or finely minced
1/4 C olive oil
1/4 tsp salt
1/2 lime juiced

I put the whole things into a food processor and puree.

The whole dish is then served with pasta and spring vegetable that I got from my garden :-)

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