Lamb With Mint Chimichurri by Mark Bittman, NYT Cooking

Yield: 4 to 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri

INGREDIENTS

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

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