Rack of Lamb with Peruvian Chimichurri
This rack of lamb with Peruvian chimichurri is a sophisticated yet simple main dish. Drizzled with a herbaceous Peruvian style chimichurri sauce, this dish has a delicious combination of flavors that everyone will love!
Ingredients
Chimichurri
- 2 T chopped parsley
- 2 T chopped oregano
- 2 T chopped mint
- 2 T chopped cilantro
- 5 cloves of freshly peeled garlic, chopped
- ½ - ¾ cup oil, vegetable or canola
- 1 T vinegar
- 1 T sambal olek
- 1 T red wine
- Juice of ½ a lemon
- Cracked black pepper & salt to taste
Lamb
- 1 rack of lamb, frenched
- Salt and pepper
Preparation
For Chimichurri:
Mix chopped herbs and garlic together in a bowl. Add oil, vinegar and remaining ingredients. Stir to combine, and add salt and pepper to taste.
For Lamb:
Preheat oven to 400* F. On stovetop, heat a small stainless steel frying pan, and add lamb fat side down. Sear 3-4 minutes, then flip over to sear another 2 minutes.
Place in oven until internal temperature reaches 135*F
Let the lamb rest and slice into chops. Dress with well-stirred chimichurri.
Pairing - Canvasback
