Ingredients :

• Lamb merguez — Look for artisanal merguez at a butcher — supermarket ones tend to be too thin and dry out quickly during cooking. A good merguez should be firm to the touch, with a natural casing that resists before snapping on the grill.
• Ciabatta or baguettine bread — The bread must be firm. Not a soft brioche-style baguette — the bread is going to soak up the sausage juices and chimichurri, and if it’s too soft, it collapses at the second bite. A well-aerated ciabatta or a half-baguette does the job perfectly.
• Flat-leaf parsley — Strictly flat-leaf parsley, never curly. Curly is more bitter, less fragrant, and chops poorly. For chimichurri, you want broad-leaf parsley that releases its essential oils under the knife — a peppery, herbaceous, almost anise-like smell.
• Garlic — Three cloves for four people is the baseline. Some use five. Raw garlic in chimichurri remains powerful even after infusing — if you’re not a big fan, stick to three cloves and avoid chopping it too finely.