Salt and pepper for seasoning
For the Herb Chimichurri
2 cups fresh coriander leaves
3 to 4 garlic cloves (1 tablespoon minced)
1 medium shallot
1/2 to 3/4 teaspoon fine sea salt
1/2 to 1 teaspoon crushed red pepper flakes or 1 jalapeño or fresh chili pepper, finely chopped
1/2 cup (120 ml) extra-virgin olive oil
1/3 cup (80 ml) rice vinegar
Make sure your lamb is room temperature before cooking. Season with salt and pepper. Grill on a skillet or on the braai for about 7 to 12 minutes until the fat is rendered.
Directions for Chimichurri
MAKE BY HAND
Mince the garlic and shallot, and then add to a medium bowl. Finely chop the coriander then add to the bowl along with the salt, red pepper flakes, olive oil and the rice vinegar. Stir then taste taste and season with more salt or red pepper flakes if needed.
MAKE IN A FOOD PROCESSOR OR BLENDER
Add garlic and shallots to the bowl of a food processor (or blender), and then pulse until minced. Add the coriander, salt and red pepper flakes. Pulse until the parsley is chopped small. Scrape the sides down, and then pour in the olive oil and rice vinegar. Pulse a few more times until the sauce comes together. Taste and season with more salt or red pepper flakes if needed.
Let the sauce stand at room temperature for 20 minutes before serving. The sauce is excellent the day you make it, but it will last a few days in your refrigerator (you just might notice the coriander's green dulls slightly).