Grilled Lamb Tenderloin With Chimichurri And Summer Veggies

Total Time: 53 mins Preparation Time: 35 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin
• 1 bunch fresh parsley, stems removed
• 1 cup olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons dried oregano
• 1 tablespoon cumin
• 1 teaspoon salt
• 3 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 3 small zucchini
• 3 small summer squash
• 6 medium carrots
• 1 lb asparagus

Recipe

• 1 chimichurri: place the parsley and the following 7 items in a food processor. puree 30 seconds, then scrape the sides down and puree again.
• 2 cut the squash and carrots in half, by length. (cut fat carrots in quarters.) place all veggies in a baking dish and add 1/3 cup chimichurri. sprinkle with salt.
• 3 rub ¼ cup of chimichurri over the lamb loin and sprinkle with salt. let the veggies and lamb marinate for at least 30 minutes.
• 4 preheat grill to medium heat. grill the lamb for 15-18 minutes, rotating every 4-5 minutes.
• 5 let the meat rest 5-10 minutes, then slice into ½ inch pieces.
• 6 after the lamb comes off the grill, place the veggies on. grill 3-5 minutes per side. salt and pepper if needed. serve the lamb with the remaining chimichurri drizzled over the top. serves 4.