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Elevate your weeknight meals with a simple yet elegant lamb shoulder with a sauce made from garden herbs. For under $20 and in less than 15 minutes you can dine on Broiled Lamb Shoulder with Mint Chimichurri sauce.
Freshen up the 1960's pairing of lamb with jiggly mint jelly by drizzling your lamb with the Argentinian staple, Chimichurri.
We've decided to pair our dish with our Painted Fields Red Blend, meticulously balanced featuring 30% Malbec, another Argentinian favorite.
Lamb Shoulder with Mint Chimichurri
1 cup chopped parsley
1 cup chopped mint
¾ cup olive oil
¼ cup lemon juice
2 tablespoons minced garlic
2 teaspoons red chile flakes
salt and pepper
2 pounds of lamb shoulder
Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.
Serve with roasted or salt boiled potatoes to soak up the extra Chimichurri sauce.