Chimichurri-crusted Rack of Lamb
A deliciously crusted rack of lamb that tastes even better than it sounds!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
Preheat the oven to 180 °C.
To make the chimichurri, place the parsley, garlic and oregano in a mixing bowl. Stir in the olive oil, vinegar, salt, pepper and dried chillies.
Rub the chimichurri onto the fat-side of the rack of lamb. Place in the preheated oven, uncovered, for about 30 minutes for a medium-rare lamb.
Remove from the oven and allow to rest for 10 minutes before carving.
Chimichurri can be refrigerated and kept for 7–10 days.