Grilled Lamb Shoulder with Mint Chimichurri

Ingredients

• 4 pounds lamb shoulder
• 1 cup olive oil
• 4 cloves garlic
• 1 cup fresh mint
• 1 cup fresh parsley
• 1 4 red wine vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Prepare the marinade: In a bowl, combine 1/2 cup of olive oil, minced garlic, 1 teaspoon of salt, and 1 teaspoon of black pepper. Rub this mixture all over the lamb shoulder.

2. 2

   Marinate the lamb: Cover the lamb shoulder with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3. 3

   Prepare the chimichurri: In a food processor, combine the fresh mint, parsley, remaining 1/2 cup of olive oil, red wine vinegar, lemon juice, red pepper flakes, and 1 teaspoon of salt. Pulse until finely chopped but not pureed. Set aside.

4. 4

   Preheat the grill: Preheat your grill to medium-high heat (about 400°F).

5. 5

   Grill the lamb: Place the marinated lamb shoulder on the grill. Cook for about 15-20 minutes per side, or until the internal temperature reaches 145°F for medium-rare, about 1.5 to 2 hours total.

6. 6

   Rest the lamb: Once cooked, remove the lamb from the grill and let it rest for 15 minutes before slicing.

7. 7

   Serve: Slice the lamb shoulder against the grain and drizzle with the mint chimichurri. Enjoy your grilled lamb shoulder with your favorite sides!