A delicious mint cilantro chimichurri recipe perfect for sous vide lamb porterhouse chops, served with grilled zucchini and a fresh cucumber and tomato salad.
1: Use a mortar and pestle or food processor to combine mint, cilantro, olive oil, red wine vinegar, garlic, crushed red pepper flakes, Kosher salt, and cracked pepper.
2: Blend until well mixed and desired consistency is achieved.
3: Sous vide lamb chops at 133 degrees.
4: Sear the lamb chops hot over charcoal.
5: Grill zucchini and serve with a cucumber and tomato salad.
