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 🙂