Cannabis-Infused “Emerald Chimichurri Lamb Skewers”

St. Patrick’s Day Grilled Irish Lamb with Infused Herb Sauce

A Note on Dosing:

This recipe makes approximately 12 lamb skewers.

We calculate dosing using 1.5g of 15% THC flower. Always calculate based on your cannabis potency.

Approximate Dose (using 1.5g of 15% THC flower):
~55mg THC total (infused into the chimichurri sauce).
~4–5mg per skewer (light sauce coating).

For lighter portions, serve half-skewers (~2–2.5mg each).

Alternative Dosing:
• Use 1g flower for ~3mg per skewer
• Use 2g flower for ~7–8mg per skewer

Terpene Pairing Suggestion:

Choose a Pinene and Myrcene-dominant strain.

Pinene enhances the fresh herb brightness. Myrcene deepens the savory lamb flavor, creating a balanced and relaxing edible experience.

The Irish Lamb Tradition

Ireland is known globally for high-quality grass-fed lamb, thanks to its lush green pastures.

While chimichurri originates in South America, its vibrant herb-forward profile pairs beautifully with Irish lamb, creating a modern St. Patrick’s fusion dish.

This version features:

• Grilled lamb skewers
• Bright emerald chimichurri
• Cannabis-infused olive oil base
• Charred lemon finish

Bold green sauce over caramelized lamb = high-contrast visual impact.

Step 1: Cannabis-Infused Olive Oil

Ingredients:

• 1.5 grams cannabis flower (Pinene/Myrcene dominant)
• 1/2 cup high-quality olive oil

Decarboxylation:

1. Preheat oven to 225°F (107°C).
2. Finely grind cannabis and spread on parchment-lined baking sheet.
3. Bake 35–40 minutes.
4. Cool completely.

Infusion:

1. Warm olive oil over lowest heat.
2. Add decarbed cannabis.
3. Maintain 160–170°F for 2 hours.
4. Strain thoroughly.
5. Cool completely.

All THC is in this oil.

Step 2: Emerald Chimichurri

Ingredients:

• 1 cup fresh parsley
• 1/2 cup fresh cilantro
• 2 cloves garlic
• 1 tablespoon red wine vinegar
• 1/2 teaspoon chili flakes
• 1/2 cup cannabis-infused olive oil
• Salt & pepper to taste

Method:

1. Finely chop herbs and garlic.
2. Stir in vinegar, chili flakes, salt, pepper.
3. Slowly whisk in infused olive oil.
4. Let sit 30 minutes before serving.

All dosing is in this sauce.

Step 3: Lamb Skewers

Ingredients:

• 2 pounds lamb shoulder or leg, cubed
• Olive oil
• Salt
• Black pepper
• Smoked paprika
• Lemon zest

Method:

1. Toss lamb with oil and seasonings.
2. Thread onto skewers.
3. Grill over medium-high heat 8–10 minutes, turning occasionally.
4. Rest 5 minutes.

Step 4: Finish & Plate

Spoon measured chimichurri over each skewer.

Optional garnish:

• Charred lemon halves
• Extra parsley
• Flaky sea salt

Serve immediately.

Flavor Profile

• Juicy grilled lamb
• Bright herbaceous sauce
• Garlic and vinegar tang
• Light chili heat
• Subtle herbal undertone

Savory, vibrant, and modern.

Variations

Mint Chimichurri

Add fresh mint leaves.

Garlic Yogurt Base

Serve over garlic yogurt (non-infused).

Steak Version

Use sirloin instead of lamb.

Skewer-Free Platter

Serve sliced over greens.

Pro Tips

Do Not Overcook Lamb:
Medium-rare keeps it tender.

Measure Sauce Evenly:
Consistent dosing depends on equal distribution.

Let Sauce Rest:
Flavors develop after 30 minutes.

Use Metal Skewers:
Better heat retention.

Packaging for Perfect Dosing

Each skewer contains approximately 4–5mg THC.

Suggested Portions:

• 1 Skewer: ~4–5mg THC
• 2 Skewers: ~8–10mg THC

Label clearly:

• “CANNABIS-INFUSED EMERALD CHIMICHURRI LAMB SKEWERS”
• THC per portion
• Date made
• “Start with one and wait 90 minutes.”

Safety & Storage

⚠️ ~55mg THC total infused into chimichurri.
⚠️ Mix thoroughly before serving.
⚠️ Store labeled and out of reach of children.
⚠️ Do not drive after consuming.

Storage:

• Chimichurri: Refrigerate up to 5 days
• Lamb: Refrigerate up to 3 days
• Store sauce separately