Ok, pretty much everywhere you go around Malaysia, except the 4 stars restaurants, if you order lamb for dinner : BLACK PEPPER or MUSHROOM gravy are probably the only option you’ll ever get. No chutney, no honey mustard, red pepper aioli and all the other stuff. I wish they’d serve chimichurri or at least some bottled mint jelly! Chimichurri are fresh herbish sauces for grilled meat. It makes good marinades too. Google it up to know it’s origin and how it got it’s cute name.It’s a long story! Anyways, I love, love, love, love, love lamb and as everyone knows they can be pretty fatty or gamey, pan seared, grilled or roasted. I’m not saying drenching it with salty, creamy gravy is not yummy, but sometimes it can be a little overwhelming. This is my blog, and this is what I think. Like it, hate it, I’m not trying to provoke any argument. Here’s a recipe of mint chimichurri that you can pair with grilled lamb or steak. Give it a go. So easy peasy. Peace!
- 1 to 2 garlic cloves
- 1 cup flat-leaf parsley fresh or dried
- 2 cups mint leaves
- 1/3 cup distilled white vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 tsp salt
- 2 Tbsp honey
- Whiz everything up in a food processor.