My Sis and her hubs are on their honeymoon right now in South America – probably arriving in Argentina at this very moment. Despite generously offering the pleasure of my company (and services as a very good sherpa) for all or parts of their trip, I have had to make do with a shared photo stream.
Argentina is known for its steaks – cooked very simply, usually on a grill, and served with an herb sauce called chimichurri. It is most often made with parsley and oregano but I am sure it has countless regional and seasonal variations – so I thought why not mint for Easter lamb!? So instead of just waiting for the next photo upload, I have been eating this and imagining I am also riding a horse down the beach or sipping wine by the infinity pool…or just not in another snowstorm.
This sauce is perfect with any cut of lamb – I first tried a shoulder roast, which was tasty but for some in the ole peanut gallery it was not quite fatty enough so I went for the rack of lamb next. You really can’t go wrong, it is just a matter of taste and how many people you are serving – I found this site very helpful in picking out the right cut.
Assuming it ever gets warm enough to grill outside, I would recommend making the chimichurri for any grilling occasion – you can use this recipe as a guide, keeping the proportions but mixing up the herbs. Or go rogue! You do not really need a recipe for a sauce like this once you get the gist (hint: herbs + oil = chimichurri). Try adding some jalapeños or roasted poblanos. Get saucy with your fish or chicken. Go Wild!
- 2 racks of lamb, frenched*
- 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
- 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).
- 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.
- Flip the racks and put pan into the oven to finish cooking, about 10 minutes.* Let meat rest 5-10 minutes before serving.