Rack of Lamb with Mint Chimichurri Sauce
It is difficult to describe the delectable, tasty dining experience of a tender, perfectly roasted rack of lamb. Today’s lamb is not the gamey meat of the 1970’s, but clean and fresh. Don't believe me? Ask my thirteen year old son, who ate five chops! (OK, I can’t tell you the real number but it was more.) A rack of lamb with the toasted rub on the outside makes a beautiful presentation. And the sauce? A twist on the traditional chimichurri sauce, accented with mint. Pleasantly pungent, bright, and delicious with any meat, I know that you will enjoy this preparation of rack of lamb!
Ingredients
Rub:
- 4 cloves Garlic
- 2 cups Parsley Leaves loosely packed
- 1 cup Mint Leaves
- 4 tsp Lemon Zest grated
- 2 T Mustard
- 4 T Olive Oil
- 4 Racks of Lamb about 1½ pounds each
- Salt & Pepper to taste
Sauce:
- 4 cloves Garlic
- 2 Stalks Green Onion cut into pieces
- 1½ cups Parley Leaves
- ½ cup Mint Leaves
- 1 tsp Lemon Zest
- ½ cup Lemon Juice
- ½ cup Olive Oil
- Salt & Pepper to taste
Instructions
- Preheat the oven to 450º F.
Rub:
- In the bowl of the food processor (while running) add the garlic, then add the parsley and mint, and pulse until finely chopped. Add the lemon zest, mustard, and olive oil and pulse until combined. Set aside.
- Lamb:
- Place the racks of lamb on a rimed baking sheet fat side up, and bones toward the center of the pan. Sprinkle with salt and pepper. Rub the lamb with the herb rub mixture from Step 2
- Place the pan in the center rack of a 450º F oven and roast the lamb for 25 minutes.
- Remove the lamb from the oven and cover loosely with aluminum foil. Let rest for 15 minutes. Then cut the racks into either single or double chops and serve with sauce.
Sauce:
- In a bowl of your food processor, while running, add the garlic, green onion, parsley and mint; pulse just until rough chopped. Add the lemon zest, juice and olive oil. Pulse just until combined. Season with salt and pepper.
- Transfer to serving bowl. Serve with the lamb.
Notes
Tips & Tricks
– Having the food processor running before you add your ingredients gives your food a nice fine chopped appearance.
– The rub can be made a day ahead. The herb mixture doesn’t need to cover the whole rack. Keep it on the thick meat part of the rack.
– Sauce can be used with beef and chicken. Will keep in refrigerator 2-3 days.