Lamb with Mint Chimichurri
Yield: Serves 6
 
Ingredients
  • 2 racks of lamb, frenched*
Chimichurri Ingredients
  • 3 cups fresh mint leaves, about 2 bunches
  • 1 cup fresh parsley leaves, about ¾ of a bunch
  • 3 cloves of garlic
  • zest and juice of 1 lemon
  • 2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup olive oil
* 1 rack has 8 chops and weighs about 2 lbs. "Frenched" means that the bones have been cleaned, making a nice handle as well as an elegant presentation - if you do not see this at the grocery store, just ask the butcher. For more info on cuts of meat, check out this website:
Instructions
  1. Make the chimichurri: combine all ingredients except olive oil in a food processor and pulse until everything is evenly minced. Turn processor on and slowly drizzle in the olive oil - you want to do this in a slow,steady stream so that the sauce emulsifies and won't separate later. Store in the fridge if not using immediately - the chimichurri can be made a day or two in advance, just bring to room temp before serving (do not microwave!!! just let it sit out).
  2. Preheat oven to 400˚F. Heat a large ovenproof sauté pan with a few tablespoons of oil and generously season the fatty side of the racks with salt and pepper. Once the pan is really hot (almost smoking), place the fatty sides down and let sear untouched for 2-3 minutes, or until a dark golden brown.
  3. Flip the racks and put pan into the oven to finish cooking, about 10 minutes.* Let meat rest 5-10 minutes before serving.
*Insert a thermometer into one end of the rack (right in the center of the chop so you do not hit any bone). Medium Rare: 145˚F Medium: 160˚F Well-Done: 170˚F
Click here for a full time/temperature chart.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/lamb-with-mint-chimichurri/