I haven’t posted anything from Jean over at Lemons and Anchovies in a while, but this recipe for Grilled Lamb Chops with Chimichurri Sauce will make up for that gap in time. Her blog isn’t a dedicated gluten-free blog, but she sure comes up with a gluten-free winner every now and again. The Chimichurri sauce alone on this is a powerhouse of awesome ingredients that would have me screaming for more, more, more. If you’re not familiar with Chimichurri sauce, think of it as a really bold pesto (minus the cheese) — you can use it on meat, you can use it as a dip — to be honest, I could probably eat it by the spoonful — it’s that good.
While you’re checking out this recipe on the Lemons and Anchovies website, be sure to read the post that inspired this recipe: Taste of South America, Part 1: Buenos Aires, its ‘ll about her latest adventure in that beautiful Argentinian city. I consider myself fairly well traveled, but I’ve never been to Argentina, or anywhere in South America for that matter. I know I’m really missing out, but it will happen someday. In the mean time, I’ll live vicariously through posts such as this.
However, I can’t deny that the elegantly-served chimichurri sauce made my piece of meat just that much better. It inspired me to recreate it once I returned home (and also to find a similar copper serving piece to use). I took some liberties with my chimichurri recipe by adding mint but you can leave it out. I had also practically given up on finding my little copper pieces but as luck would have it, I found French serving ware in a charming shop towards the end of our trip in Santiago, Chile. Perfect!…
