Pan Seared Lamb Neck with Chimichurri Sauce | The star of the show is the herbaceous chimichurri. I used a good quality basil-infused olive oil, 6-8 cloves of minced garlic, and handfuls of every herb on my window sill. Mint, basil, coriander, parsley... Lots of herbs! Marinate the meat for a few hours in some of the chimichurri, salt, & pepper. Pan sear the meat a few minutes on each side and serve the lamb with some sauce that you have reserved. I served with polenta, grilled corn and Parmesan shavings. Bon Appetit!
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