LAMB SIRLOIN WITH RED WINE CHIMICHURRI

Ingredients

Yield:

4

• • 4 cleaned lamb sirloin (around 2lbs)
  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • 1/4 cup red wine
  • 2 Tbsp red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil

Preparation

Difficulty:

Easy

Time:

 

Total Time:

3 Hours

1. 1. Place parsley, garlic, oregano, wine, vinegar, red pepper flakes, salt, and pepper (to taste) in the bowl of a food processor fitted with a blade attachment.
   2. Process until finely chopped, stopping and scraping down the sides of the bowl with a rubber spatula as needed, about 1 minute total.
   3. With the motor running, add oil in a steady stream.
   4. Scrape down the sides of the bowl and pulse a few times to combine.
   5. Transfer sauce to an airtight container, covering the lamb, and refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
   6. Cook the lamb to the desired doneness and serve with accompaniments of choice.
   7. The chimichurri will keep in the refrigerator for up to 1 week.