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Plate of grilled asparagus with lemon butter

Rack of Lamb with Peruvian Chimichurri

Rack of lamb with 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!



  • 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


  • 1 rack of lamb, frenched
  • Salt and pepper


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.


I am 21 years of age or older.