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.