Chimichurri-crusted Rack of Lamb

1 Shares

A deliciously crusted rack of lamb that tastes even better than it sounds!

Ingredients

1 C (250 ml) finely chopped and firmly packed fresh flat-leaf parsley, trimmed of thick stems

4 cloves garlic, finely chopped

2 Tbsp (30 ml) fresh oregano, finely chopped

½ C (125 ml) good-quality olive oil

2 Tbsp (30 ml) white or red wine vinegar

1 tsp (5 ml) Maldon sea salt

¼ tsp (1.25 ml) freshly milled black pepper

¼ tsp (1.25 ml) crushed dried chillies

500–600 g rack of lamb

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.

Tip

Chimichurri can be refrigerated and kept for 7–10 days.